Recipe - Texas Red Chili 2

One fourth pound Suet, or vegetable oil
6 pound Lean beef, coarsely cubed
1 cup Chili powder (about 4 1/2
oz)
2 tablespoon Crushed cumin seeds or
ground cumin
2 tablespoon Oregano
2 tablespoon Salt
1 Tbs. cayenne pepper
(available in SuperSol)
(up to 2)
4 Cloves garlic, minced
2 qt Beef stock or canned beef
broth
One half cup Masa harina or cornmeal
One half cup Cold water

from Famous Chili Recipes from Marlboro Country (1979)

Fry suet until crisp. Then add beef, about 1 pound at a time, and brown,
stirring 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 2 hrs. Skim off fat. Combine masa or cornmeal and water
and stir thoroughly into chili. Simmer 30 min. Makes about 3Three fourths qts.

Posted to JEWISHFOOD digest V96 #74

Date: Sun, 10 Nov 1996 22:28:53 +0200 (IST)

From: David Barnett davidb@techunix.technion.ac.il