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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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 14 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 104mg||4 %|
|Potassium 433.6mg||11 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 7.3g|
|Protein 2.5g||4 %|
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Calories per serving: 59
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