MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smitty's Famous Lawson's Tavern Chilli
 Categories: Beef, Herbs, Chilies
      Yield: 1 Pot
 
  4 1/2 lb (to 5 lb) ground suet
      4 lb Coarse ground beef; this is
           - sometimes called chilli
           - chuck. Hamburger does not
           - work very well; it tends
           - to get too crisp.
  4 3/8 oz (3/4 cup) chilli spice mix
      2 tb Salt; more to taste
    3/4 tb Garlic powder
      1 ts Ground oregano
      2 ts Red pepper
      1 tb Ground cumin; more to taste
           Beans *
 
  Use a 9 to 10 quart iron kettle. Render the suet first.
  Put in a cup of water to get it started to melt and
  prevent sticking. Keep it boiling and stir constantly.
  When mixture stops foaming, skim off all foam. Continue
  cooking until suet looks like oil. Cracklings can be
  left in, if desired. If they taste strong, they should
  be omitted. Let oil cool until meat does not splatter
  when added.
  
  Add meat, breaking up with a potato masher or large
  spoon, while cooking. Always stir constantly. Cook until
  med/well done, but not crisp. Mix powdered ingredients
  and add them a few minutes before meat is done. Keep
  stirring. Don't let it stick to the bottom of the kettle.
  
  * BEANS: Beans, which are very important, are cooked
  separately from the meat. Small red beans (although hard
  to find) are best to use. Don't use kidney beans. Brooks
  hot chilli beans are the next best choice.
  
  Cooked beans are better if prepared at least 24 hours
  prior to serving. They will provide their own juice
  during cooking.
  
  SERVING: Place heated beans in bowl first. Top with 3
  to 4 tablespoons of chilli meat. Let the consumer do the
  mixing. Serve with crackers, etc.
  
  STORING CHILLI MEAT: Strain meat from oil; pour oil into
  small cake pans. Divide meat mixture into cake pans. Let
  cool until solid. Place pans in refrigerator or freezer
  for a few hours or a day. They can be removed easily by
  heating in a little hot water or moving pan over hot
  flame.
  
  Remove bricks from pans; seal tightly with butcher paper
  or plastic wrap. Do not use aluminum foil or leave in
  pan, as spices can eat through aluminum.
  
  These bricks can be stored in refrigerator for a couple
  of weeks or for a year in a freezer (if well wrapped).
  Slice off only the amount of brick you want to use;
  rewrap and refrigerate.
  
  NOTE: This chilli meat makes super Coney Island hot
  dogs.
  
  From: http://www.patriotledger.com
  
  Uncle Dirty Dave's Kitchen
 
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