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Texas Chili

3 lbs lean beef
1/8 pound rendered beef kidney suet
1 tsp oregano
1 tsp cumin
1 tsp salt
1 tsp cayenne pepper
1 tsp Tabasco
3 tbsp chile powder (optional)
4 hot chile peppers
2 chopped cloves garlic or more
2 tsp masa harina, cornmeal, or flour (optional)

Sear beef in a 4qt+ dutch oven or skillet. You may need a little
oil to prevent the meat from sticking. When the meat is all gray,
add suet and chile peppers and about two inches of liquid (you can
use water, I use beer). Simmer for 30 minutes.

Add spices and garlic, bring to boil, lower heat and simmer for 45
minutes. Add more liquid only to keep the mix from burning.

Skim off as much grease as you can, and add masa harina. Simmer
for another 30 minutes. Taste and adjust spices if necessary.
WARNING: this is spicy chili, so leave out some of the spicy stuff
in the beginning if you have a tender tongue.

At this point, I refrigerate the chili overnight which allows the
chili to mellow and you can skim off all the grease.

Enjoy with beer and some tortillas.

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