Originally Posted by
Paint Horse
It must use high fat content beef so as to render the appropriate bowl of red layer.
A small amount of tomato sauce is needed, along with a pinch of sugar to balance the tomato.
"Cheap beef" is usually fatty, although when using the beef from fresh-killed un-fattened "Corrientes" (range cattle), a large dollop of kidney fat comes in handy for browning.
Tomato sauce? I've seen growed men judging chili-cookoffs fall on the ground, seized by fits, chewing thorny brushado, and frothing at the mouth, having discovered that some novillero has throwed tomato sauce or paste in the chili. Next you'll be wanting to throw a handful of mesquite beans and a teacup of buffler gall.
The only excuses for tomatoes occurs when cooking chili in the morning and needing a Bloody Mary or for mixing Sangrita (Orange Juice, Tomato Juice, Lime Juice, Salt, Chile Pequin) to chase good Tequila or bad Mescal.