Title: Texas red chili #2
 Categories: Ethnic, Chili
      Yield: 6 Servings
 
    1/4 lb Suet, finely chopped
      6 lb Lean beef, coarsly cubed
      1 c  Chili powder (about 4 1/2 ou
      2 tb Crushed cumin seeds or groun
      2 tb Ground oregano
      2 tb Salt
      1 tb Cayenne pepper
      4 ea Cl Garlic, minced
      2 qt Beef stock or canned beef br
    1/2 c  Masa harina or corn meat
    1/2 c  Cold water
 
  Fat grams    per serving:              Approx. Cook Time: 3hrs Fry
  suet in a large heavy kettle until crisp. Then add beef, about 1
  pound at a time, and brown, stiring as it cooks. Remove each pound
  after browning. When all meat is browned, return it to kettle and add
  seasonings and beef stock or broth. Cover and simmer 1 1/2 - 2 hours.
  Skim off fat. Combine masa harina or corn meal with cold water and
  stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4
  quarts. "Chili pangs" could strike a man whenever the skies got grey
  and the wind turned cold. A plate of Texas Red was a sure cure. Hot
  and hearty, it was the kind of chili that warmed a cowhand's belly
  and brought him back for more. - Famous Chili Recipes from Marlboro
  Country.