| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Tex-mex, Chili | 6 | Servings |
INGREDIENTS
| 1/4 | lb | Suet, finely chopped |
| 6 | lb | Lean beef, coarsly cubed |
| 1 | c | Chili powder (about 4 1/2 ou |
| 2 | tb | Crushed cumin seeds or groun |
| 2 | tb | Ground oregano |
| 2 | tb | Salt |
| 1 | tb | Cayenne pepper |
| 4 | Cl Garlic, minced | |
| 2 | qt | Beef stock or canned beef br |
| 1/2 | c | Masa harina or corn meat |
| 1/2 | c | Cold water |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 3hrs Fry suet in a large heavy kettle until crisp. Then add beef, about 1 pound at a time, and brown, stiring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover and simmer 1 1/2 - 2 hours. Skim off fat. Combine masa harina or corn meal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts. "Chili pangs" could strike a man whenever the skies got grey and the wind turned cold. A plate of Texas Red was a sure cure. Hot and hearty, it was the kind of chili that warmed a cowhand's belly and brought him back for more. - Famous Chili Recipes from Marlboro Country. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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