| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chili, Main dish, Beef, State fair |
20 |
Servings |
INGREDIENTS
|
|
Philip T. Willis |
| 2 1/2 |
lb |
Fresh kidney suet from choice beef |
| 10 |
lb |
Choice beef round; ground coarsely |
| 1 |
pt |
Water |
| 1 |
c |
Fresh garlic buttons |
| 2 |
lg |
Onions |
| 2 |
cn |
El Chico green chilies |
| 10 |
tb |
Paprika |
| 2 |
tb |
Oregan |
| 3 |
tb |
Cumino |
| 4 |
tb |
Salt |
|
|
Cayenne pepper to taste |
| 24 |
oz |
Tomato juice |
| 12 |
oz |
Carrot juice |
| 4 |
lg |
Dried chili pods |
| 1 1/2 |
c |
Oyster crackers; pulverized to a fine powder |
| 1 |
c |
Water |
INSTRUCTIONS
Grind suet, slowly melt in a large heavy cooking pot until liquefied. Add
meat and water. Stir often to brown evenly. Combine garlic, onions, and
green chilies in blender and blend into juice. Add dry seasoniongs. Add
tomato and carrot juices. Stir often and simmer until meat is tender.
Float dried chili pods on top. Cook about 3 hours. Near end of cooking
time, prepare cracker meal by adding pulverized crackers to a cup of water,
stirring into a liquid and add to chili. Stir well. Remove chili pods
before serving. If possible, leave chili in pot and allow to marinate
overnight - it develops the flavor.
Margaret Garland Source: Prize Winning Recipes from the State Fair of
Texas, 1976.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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