E. degolyers chili
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -formatted by S.Grabowski | ||
| 1 | large | Onion, chopped |
| 6 | Garlic cloves, chopped | |
| 2 | cups | Rendered beef kidney suet |
| 2½ | pounds | Extra lean chuck beef,cubed |
| 1 | pounds | Ham, cubed |
| 2 | cups | Water |
| 1 | teaspoon | Cumin, ground |
| 2 | teaspoons | Oregano |
| 1 | cup | Red chili pulp *OR* |
| 6 | tablespoons | Chili powder |
| 1 | tablespoon | Salt to taste |
Directions
Cook onion and garlic in rendered beef suet until onion is limp and yellow. Add beef and ham and cook, stirring often, until it is a uniform gray color. Add water, mix well, simmer one to one and a half hours. Add cumin, oregano, chili pulp or powder, and salt to meat mixture. Stirring frequently to prevent sticking, simmer for an additional hour.
FROM the Great American Chili Cookbook