Felipes Chili Con Carne

20 Servings

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Felipes Chili Con Carne Ingredients

Philip T. Willis	3 tb Cumino
2 1/2 lb Fresh kidney suet from	4 tb Salt
10 lb Choice beef round; ground	Cayenne pepper to taste
1 pt Water	24 oz Tomato juice
1 c Fresh garlic buttons	12 oz Carrot juice
2 lg Onions	4 lg Dried chili pods
2 cn El Chico green chilies	1 1/2 c Oyster crackers; pulverized
10 tb Paprika	1 c Water
2 tb Oregan

Instructions for Felipes Chili Con Carne

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized