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.

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