Recipe - Felipes Chili Con Carne

Philip T. Willis
2 One half pound Fresh kidney suet from
choice beef
10 pound Choice beef round; ground
coarsely
1 pt Water
1 cup Fresh garlic buttons
2 lg Onions
2 cn El Chico green chilies
10 tablespoon Paprika
2 tablespoon Oregan
3 tablespoon Cumino
4 tablespoon Salt
Cayenne pepper to taste
24 ounce Tomato juice
12 ounce Carrot juice
4 lg Dried chili pods
1 One half cup Oyster crackers; pulverized
to a fine powder
1 cup Water

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