Recipe - Margo Knudsons Chili

2 Medium onions, chopped
6 Cloves garlic, approximately
2 tablespoon Kidney suet or lard
(caudal fat???)
2 ounce Gebhardt's Chili Powder
One half ounce Regular dark chili powder
3 pound Prime beef, cubed or
Coarsely ground
White pepper to taste
1 cup Beef broth
3 ounce Bulk pork sausage
1 Medium green chili pepper,
Minced
One half teaspoon Hot New Mexico chili powder
One half ounce Cumin
One half teaspoon Coriander (optional)
6 ounce Tomato sauce
One half cup Oregano tea (1 T. oregano
Steeped in hot water 30 min.
One half ounce Salt
One fourth teaspoon Cayenne pepper (if needed)
Dash Tabasco Sauce

Winner, 1987 World Championship

Saute onions and minced garlic in suet about 3 minutes. Add
Gebhardt's and regular chili powder. Mix well.

Brown beef in another pan, a pound at a time, adding white pepper
while browning. Add meat to onions and spices, using a little broth
to keep from sticking.

Saute sausage and green chili pepper together 2 minutes. Add to the
pot along with meat and onions. Cook 15 minutes.

Add New Mexico chili powder, cumin, coriander, tomato sauce and
remaining broth. Mix well and cook for 30 minutes.

Add oregano tea (strained). Cover and cook over low heat about 2
hours or until meat is tender, stirring occasionally.

During the last 20 or 30 minutes add salt, cayenne pepper and
Tabasco, if needed.

These recipes were posted to the fidonet COOKING echo by Wesley Pitts
in August 1993, and edited for Mealmaster import by David Harmon.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip