Use the cheaper cuts of meat and chop or cut in small chunks (do not
grind). Mix thoroughly with Gebhardt's Chili Powder, garlic and flour. Melt
fat and suet in a large, deep pot and fry onion until tender before adding
the meat mixture. Cook 15 minutes; add salt and gradually pour on the hot
water. Simmer 45 minutes or until meat is tender. Then add the Gebhardt's
Mexican Style Beans and heat thoroughly before serving.
Variation: Add No. 1 can tomato puree and one teaspoon comino seed,
curshed, to the chili mixture with the beans. Heat thoroughly before
serving.
Courtesy of Garry's Home Cookin' http://www.netrelief.com/cooking
Recipe by: Gebhardt's Mexican Cookery for American Homes (1936)
Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Feb
1, 1998
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