Butch'S Chili

• 10 lb. coarsely ground beef
• 1 1/2 lb. onions, peeled and quartered
• 1 1/2 tsp. paprika
• 2 1/2 lb. suet off the kidney
• 1/2 lb. chili pods, seed removed
• 1/4 lb. garlic buttons, peeled
• 1 1/2 Tbsp. cumin powder
• 2 Tbsp. salt

1. Cook meat in large pot.
2. Sprinkle with salt.
3. Pour 1 pint water over salt.
4. Cook 1 1/2 hours until meat is tender.
5. Stir often.
6. Use low heat at all times.
7. Grind and render suet; strain and let cool.
8. Grind pepper pods, onions and garlic twice.
9. Once use the chili plate, then
10. the sausage plate.
11. After meat is tender, pour rendered suet over it; stir and cook 5 more minutes. Then pour all spices (ground and dry) on top of meat.
12. Let them melt, then stir in and cook 5 more minutes.
13. Now it is ready to eat.

ground beef, onions, paprika, suet, chili pods, garlic, cumin powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=711533 (may not work)