Felipe's chili con carne
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Philip T. Willis | ||
| 2½ | pounds | Fresh kidney suet from choice beef |
| 10 | pounds | Choice beef round; ground coarsely |
| 1 | pint | Water |
| 1 | cup | Fresh garlic buttons |
| 2 | larges | Onions |
| 2 | cans | El Chico green chilies |
| 10 | tablespoons | Paprika |
| 2 | tablespoons | Oregan |
| 3 | tablespoons | Cumino |
| 4 | tablespoons | Salt |
| Cayenne pepper to taste | ||
| 24 | ounces | Tomato juice |
| 12 | ounces | Carrot juice |
| 4 | larges | Dried chili pods |
| 1½ | cup | Oyster crackers; pulverized to a fine powder |
| 1 | cup | Water |
Directions
Grind suet, slowly melt in a large heavy cooking pot until liquefied.
Add meat and water. Stir often to brown evenly. Combine garlic, onions, and green chilies in blender and blend into juice. Add dry seasoniongs. Add tomato and carrot juices. Stir often and simmer until meat is tender. Float dried chili pods on top. Cook about 3 hours. Near end of cooking time, prepare cracker meal by adding pulverized crackers to a cup of water, stirring into a liquid and add to chili. Stir well. Remove chili pods before serving. If possible, leave chili in pot and allow to marinate overnight - it develops the flavor.
Margaret Garland Source: Prize Winning Recipes from the State Fair of Texas, 1976.