Texas Red Chili

• 1/4 cup suet, finely chopped (we use 1/4 to 1/2 cup cooking oil)
• 6 lbs lean beef, coarsely cubed
• 1 cup chili powder (about 4 1/2 ozs.)
• 2 tablespoons ground cumin
• 2 tablespoons ground oregano
• 1 -2 tablespoon salt (to taste)
• 1 -2 tablespoon cayenne pepper
• 4 garlic cloves, minced
• 2 quarts beef broth
• 1/2 cup cornmeal
• 1/2 cup cold water

1. Fry suet in Chili Kettle until crisp.
2. Then add beef, about a 1 pound at a time, and brown, stirring as it cooks.
3. Remove each pound after browning.
4. When all meat is browned, return it to the Kettle and add seasonings and beef broth.
5. Cover and simmer 1 1/2 - 2 hours.
6. Skim off fat.
7. Combine cornmeal with cold water and stir thoroughly into chili.
8. Simmer 30 minutes.
9. Makes about 4 quarts.

suet, lean beef, chili powder, ground cumin, ground oregano, salt, cayenne pepper, garlic, beef broth, cornmeal, cold water

Taken from www.food.com/recipe/texas-red-chili-329665 (may not work)