INGREDIENTS:

• 1.5kg beef chuck, deboned, fat trimmed and cubed
• 15ml (1 tbsp) bacon fat
• 6 dried ancho chilli peppers (flat, wrinkled, reddish-brown chillies, or use African bird's eye)
• 2 litres water
• 15ml (1 tbsp) dried oregano
• 15ml (1 tbsp) cumin seed, crushed
• 10ml (2 tsp) salt
• 2 cloves garlic, crushed
• 30ml (2 tbsp) maize meal or polenta

METHOD:

Commonly known as "chilli," this dish was developed by US frontier settlers. It consisted of dried beef, suet, chilli and salt pounded together and left to dry, then boiled in pots on the trail. In 1977 Texas declared it the official state dish. Traditionally it would be served with masa harina, Mexican hominy flour. Maize meal or polenta work just as well.

Serves 6-8

Coarsely mince the meat, or ask a butcher to do it. In a large frying pan, heat the bacon fat and brown the meat in batches. Transfer to a large pan and set aside. Wash the chilli peppers and discard the stems and seeds. Tear into smaller pieces. Place in a small pan with 500ml (2 cups) of the water. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Drain the chillies, keeping the water. Peel the skin from the chillies and place in the bowl of a food processor with the reserved chilli water. Process till smooth and add to the beef with 750ml (3 cups) water. Bring to the boil, reduce heat and simmer for 30 minutes. Add the remaining ingredients (except for the maize meal or polenta), cover and simmer for 45 minutes. Mix in the maize meal or polenta. Cover, reduce heat to low and cook for 30 minutes. The dish improves if refrigerated overnight and reheated the next day. Add a little boiling water if it is too thick, and serve with hot cornbread.