Dallas county jail chili (circa 1950)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Beef suet, ground |
| 2 | pounds | Coarsely ground beef |
| 3 | Cloves garlic, minced | |
| 1½ | teaspoon | Paprika |
| 3 | tablespoons | Chili powder |
| 1 | tablespoon | Cumin seed, ground |
| 1 | tablespoon | Salt |
| 1 | teaspoon | White pepper |
| 1½ | teaspoon | Ground dried sweet chile pods |
| 3 | cups | Water |
Directions
Fry suet in a heavy kettle. Add meat, garlic, and seasonings. Cook for four hours, placing pot in a medium hot portion of your smoker, stirring occasionally. Add water and continue cooking for another hour, or until chili has thickened to desired consistency. Serve.
Recipe by: Chile Pepper Magazine, October 1990 Posted to bbq-digest Digest V97 #019 by Tom Solomon <bigheat@...> on Mar 4, 1997.