2 lb. beef (chuck or round)
3 Tbsp. chili powder
2 Tbsp. ground cumin
1 tsp. oregano
3 cloves garlic, large
1 onion, medium
1 can peeled and roasted green
chili peppers
1 Tbsp. salt
3 generous dashes Tabasco
sauce (or to taste)
2 cups beef suet
1/2 cup flour
water (enough to cover meat in
pot)
Advance Preparations: Cut beef into 1/2-inch cubes (do
not grind meat), removing all bone, fat and gristle. Add a
little water to chili powder, in a cup or bowl and stir into a
paste. This prevents the chili powder from lumping when it is
added to the meat. Measure one of the tablespoons of cumin and
one teaspoon oregano into a cup and set aside. Peel garlic and
set aside. Peel and chop onion, fine, set aside. Chop the
green chili peppers very fine and drain, discarding the juice.
However, if a pot of beans is cooking on the side, add juice to
pot for additional flavor. Cut beef suet into 1/2-inch cubes.
(To be used for grease to cook the meat; not needed if you
wish to use cooking oil.)
Method: Place beef suet in pot or kettle over medium heat. Render about two tablespoons of grease. Remove and discard suet. (Cooking oil may be used instead.) Add cubed beef to pot. Maintain medium range heat. Stir meat occasionally until it is lightly browned. Add water to pot, enough to cover meat about an inch. Add chili powder paste slowly and stir into mixture. Sprinkle cumin-oregano mixture on to surface of water. Allow a minute to moisten and then stir well. Mince garlic fine and add to pot, or preferably, use
garlic press and squeeze directly into pot. Cover and cook
over low heat for two hours; simmer slowly, do not boil. Stir
occasionally. Add a little water, if necessary to maintain approximately one inch level above meat. Add the chopped onions, chopped green chili peppers, one tablespoon of salt, the remaining tablespoon of cumin and the three generous dashes Tabasco sauce. Stir well. Continue cooking over low heat for one hour, with the cover on, stirring occasionally. Finally, place the 1/2 cup of
flour with one cup of water in a covered jar and shake well. Add to pot and turn up heat slightly. Stir until the mixture thickens slightly into a light, light gravy. (This step may be skipped if the chili is thick enough without adding the flour, or if desired, the chili may be made into a thick gravy.) Turn
off heat and chili is ready to serve.
Serving Suggestions: Mix with pinto, brown or kidney beans. Add tomato ketchup, if desired. Serve with saltine crackers. Serve over rice. Serve over spaghetti, macaroni or noodles. Sometimes called "Chili Mac". Serve over scrambled
eggs.