INGREDIENTS

INSTRUCTIONS

Melt the lard in a large, heavy pot.  Add the beef and sausage, and
cook until about half done.  Add the onions and garlic, and cook  until
the onions are transparent, and the meat is nicely browned. Add  the
dry spices, and cook, stirring, until they develop a fragrance.
IMPORTANT -- do not drain off the fat at this point.  We'll get rid  of
it later, but it is a flavor carrier, and needed for a while.  Add the
tomato paste, beef bouillon cubes, and beer, and enough water  to
barely cover the mixture.  Cover, and simmer on lowest possible  heat,
until the meat is tender (2-3 hours).  Stir frequently, and add
additional water or beer as needed to keep the mixture from burning.
At this point, and in an ideal world, you would refrigerate the chili
overnight to develop flavors and let the excess fat rise to the top.
If you absolutely can't wait, skim off as much fat as possible from
the surface of the mixture.  If you have developed the virtue of
patience, lift the fat off the mixture and return the pot to the  fire,
bringing it up to a slow simmer before continuing.  Mix the masa or
cornmeal with an equal quantity of water, and add to  the mixture.
Stir, and simmer another half hour or so, stirring  frequently, and
adding additional liquid if the mixture seems too  thick.  Adjust the
seasonings, adding salt (for my taste it shouldn't need  much) and
white pepper (which doesn't contain capsicum, but will give  the chili
a bit of a "bite") to taste.  If you absolutely must have beans in your
chili, please, please, cook  them separately, according to your
favorite recipe, and spoon them  into the bowl, then spoon the chili on
top of 'em and mix.  (You  could even do this with heated canned beans,
just don't tell me about  it ;-)  If you decide to try this, let me
know how it turns out.  My head  says it should be pretty good, if
mild, chili.  Kathy in Bryan, TX From: Kathy Pitts Date: 01 Dec 94
Posted to FIDO  Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31,
1995.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

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