Felipes Chili Con Carne

Serving Size : 20
Ingredients

for prepare Felipes Chili Con Carne

:

Amount	Measure	Ingredient - Preparation Method
Philip T. Willis felipes chili con carne
2 1/2	lb	Fresh kidney suet from
choice beef felipes chili con carne
10	lb	Choice beef round - ground
coarsely felipes chili con carne
1	pt	Water
1	c	Fresh garlic buttons
2	lg	Onions
2	cn	El Chico green chilies
10	tb	Paprika
2	tb	Oregan
3	tb	Cumino
4	tb	Salt
Cayenne pepper to taste felipes chili con carne
24	oz	Tomato juice
12	oz	Carrot juice
4	lg	Dried chili pods
1 1/2	c	Oyster crackers - pulverized
to a fine powder felipes chili con carne
1	c	Water

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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