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E. Degolyers Chili

Yield: 10 servings

Ingredients and directions for this recipe

-formatted by S.Grabowski 2 c Water
1 lg Onion, chopped 1 ts Cumin, ground
6 Garlic cloves, chopped 2 ts Oregano
2 c Rendered beef kidney suet 1 c Red chili pulp *OR*
2 1/2 lb Extra lean chuck beef,cubed 6 tb Chili powder
1 lb Ham, cubed 1 tb Salt to taste

Cook onion and garlic in rendered beef suet until onion is limp and
yellow. Add beef and ham and cook, stirring often, until it is a
uniform gray color. Add water, mix well, simmer one to one and a half
hours. Add cumin, oregano, chili pulp or powder, and salt to meat
mixture. Stirring frequently to prevent sticking, simmer for an
additional hour.

FROM the Great American Chili Cookbook

See also:
Previous recipe E. Degolyer's Chili
Next recipe E. J.'s Chocolate Peanut Butter Pie

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