---------- Recipe via Meal-Master (tm) v8.02
  Categories: Tex-mex, Chili
       Yield: 4 servings
     1/2 lb Suet
       2 lb Lean beef shoulder
       1 lb Lean pork shoulder
     3/4 c  Flour
       1 ts Salt
     1/2 ts Pepper
       3 ea Onions, chopped
       6 ea Cl Garlic, minced, or 1 tsp.
   1 1/2 qt Beef stock or canned beef br
       4 ea Dried ancho peppers*
       1 ea Dried pastilla pepper*
       1 ea Dried casbel pepper*
       1 tb Crushed cumin seeds or groun
   Fat grams    per serving:              Approx. Cook
   Time: 4 hrs Fry suet in a large heavy kettle. Remove
   suet and discard. Cut meat into 1/2 inch cubes.
   Combine flour, salt and pepper in brown papper bag.
   Add meat and shake to coat. save remaining flour. Sear
   floured meat in hot fat, stirring to prevent sticking.
   Add onions and garlic; cook and stir until soft. Add
   beef stock or broth and bring to a boil; then reduce
   heat aand simmer slowly while preparing peppers Wash
   peppers under cold running water; remove stems and
   seeds. Put in a sauce pan; cover with water and boil
   for 5 minutes. Let steep 10 minutes. Lift out peppers
   and grind or puree, adding 1 « cups water in which
   peppers were cooked. Add to meat, cover and simmer 2-3
   hours or until meat is tender. Grind cumin seeds in a
   mortar and pestle or a heavy spoon in a cup; add to
   chili. Add salt to taste. Mix flour saved from
   browning meat (about ¬ cup) with cold water; add to
   chili and cook 3 to 5 minutes to thicken. Makes about
   2 « quarts. *If these peppers are unavailable,
   substitute 4 to 6 Tbsp.s of chili powder.
   Chuck wagon cooks from around San Antone were mighty
   proud of their chili and mighty set in their ways of
   puttin' peppers in and leavin' beans out. But San
   Antone Chili sure stuck to your ribs, and even if you
   liked beans, you didn't complain. At least not where
   the cook could hear you. From “Famous Chili Recipes
   From Marlboro Country”.