Marlboro Texas Red Chili - Hot Hot Hot !

• 1/4 lb suet, finely chopped (render suet and discard rind)
• 6 lbs beef, extra lean, coarsely chopped
• 1 cup chili powder
• 2 tablespoons ground cumin
• 2 tablespoons ground oregano
• 2 tablespoons salt
• 2 tablespoons cayenne pepper
• 4 garlic cloves, finely minced
• 2 quarts beef stock
• 1/2 cup masa harina
• 1/2 cup cold water

1. optional:
2. can of pinto beans, rinsed
3. can chopped tomatoes.
4. Substitute:
5. grease from 1/4 lb. bacon in place of suet.
6. Add beef, pound at a time, to the grease rendered from suet and brown (or substitute bacon grease). After each pound is browned, remove.
7. ( this leaves most of the grease and juice in the browning pan)
8. When all meat is browned, put your meat in a chili pot and add seasonings and beef stock.
9. Cover and simmer for 2 hours. Skim fat.
10. Combine masa (harina) and cold water and stir into chili.
11. Simmer for 30 minutes.
12. NOTE: We cook this a lot longer - until the meat is fork tender and the sauce is nice and thick.
13. NOTE: At this point I add rinsed pinto beans and chopped tomatoes at this point to my half of the chili.
14. Serve in bowls on top of a slice of cornbread, with optional grated cheddar cheese, sour cream and green onions.

suet, beef, chili powder, ground cumin, ground oregano, salt, cayenne pepper, garlic, beef stock, masa harina, cold water

Taken from www.food.com/recipe/marlboro-texas-red-chili-hot-hot-hot-488660 (may not work)