Recipe - Texas Red

One fourth pound Suet, finely chopped
6 pound Lean beef, coarsly cubed
1 cup Chili powder (about 4 One half ou
2 tablespoon Crushed cumin seeds or groun
2 tablespoon Ground oregano
2 tablespoon Salt
1 tablespoon Cayenne pepper
4 Cl Garlic, minced
2 qt Beef stock or canned beef br
One half cup Masa harina or corn meat
One half cup Cold water

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 One half 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 Three fourths 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