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Category: Chili
Prep Time: Cook Time: Total Time:
2 lbs ground beef
1/8 lbsuet
1 tbsp beef bouillon
2 garlic cloves (smashed and chopped)
1 tbsp dried oregano (preferably Mexican)
1 tsp salt
1/2 tbsp cayenne pepper powder and chili powder
1 tbsp paprika powder (you can add more if you want a more Rosie color, and it will not affect taste) and ground cumin
2 tsp white vinegar
1 tbsp cocoa
1 cup water
In a Dutch oven sear meat until it is gray in color, a little cooking oil may be used. Note: (bacon grease and bits are excellent for added flavor, instead of cooking oil.) Drain grease.
RENDER OUT THE SUET. To render liquid fat from beef kidney suet, cook in a heavy saucepan over low heat, about 40 minutes or more. Discard pieces of fat that are left over, pour clear liquid in with the meat.
Add all remaining ingredients to the meat. Simmer on top of stove or put in oven and bake at 250 for 8-10 hours. Chill in refrigerator for 8 to 12 hours. chili thickens and the spices set during its stay in the icebox. The grease will rise to the top too. Finally reheat and serve.
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*OLD FASHION TEXAS CHILI*
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Category: Chili
Prep Time: Cook Time: Total Time:
2 lbs ground beef
1/8 lbsuet
1 tbsp beef bouillon
2 garlic cloves (smashed and chopped)
1 tbsp dried oregano (preferably Mexican)
1 tsp salt
1/2 tbsp cayenne pepper powder and chili powder
1 tbsp paprika powder (you can add more if you want a more Rosie color, and it will not affect taste) and ground cumin
2 tsp white vinegar
1 tbsp cocoa
1 cup water
In a Dutch oven sear meat until it is gray in color, a little cooking oil may be used. Note: (bacon grease and bits are excellent for added flavor, instead of cooking oil.) Drain grease.
RENDER OUT THE SUET. To render liquid fat from beef kidney suet, cook in a heavy saucepan over low heat, about 40 minutes or more. Discard pieces of fat that are left over, pour clear liquid in with the meat.
Add all remaining ingredients to the meat. Simmer on top of stove or put in oven and bake at 250 for 8-10 hours. Chill in refrigerator for 8 to 12 hours. chili thickens and the spices set during its stay in the icebox. The grease will rise to the top too. Finally reheat and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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