MMMMM----- Recipe via Meal-Master (tm) v7.04
  Categories: Chili, Wp
    Servings:  6
       2    Medium onions, chopped
       6    Cloves garlic, approximately
       2 tb Kidney suet or lard
            (caudal fat???)
       2 oz Gebhardt’s Chili Powder
     1/2 oz Regular dark chili powder
       3 lb Prime beef, cubed or
            Coarsely ground
            White pepper to taste
       1 c  Beef broth
       3 oz Bulk pork sausage
       1    Medium green chili pepper,
     1/2 ts Hot New Mexico chili powder
     1/2 oz Cumin
     1/2 ts Coriander (optional)
       6 oz Tomato sauce
     1/2 c  Oregano tea (1 T. oregano
            Steeped in hot water 30 min.
     1/2 oz Salt
     1/4 ts Cayenne pepper (if needed)
            Dash Tabasco Sauce
    Winner, 1987 World Championship
    Saute onions and minced garlic in suet about 3 minutes.  Add
    Gebhardt’s and regular chili powder.  Mix well.
    Brown beef in another pan, a pound at a time, adding white pepper
    while browning.  Add meat to onions and spices, using a little broth
    to keep from sticking.
    Saute sausage and green chili pepper together 2 minutes.  Add to the
    pot along with meat and onions.  Cook 15 minutes.
    Add New Mexico chili powder, cumin, coriander, tomato sauce and
    remaining broth.  Mix well and cook for 30 minutes.
    Add oregano tea (strained).  Cover and cook over low heat about 2
    hours or until meat is tender, stirring occasionally.
    During the last 20 or 30 minutes add salt, cayenne pepper and
    Tabasco, if needed.