“Larue’S Chili-Inn” Chili

• 1 Large Onion
• 3/4 cups Suet (or Shortening)
• 2 pounds Ground Beef
• 1 teaspoon Cumin
• 1/4 cups Chili Powder
• 3 cups Canned Diced Tomatoes (with Green Chiles, Optional)
• 4 cups Dry Pinto Beans (or Red Kidney Beans)
• 1 Tablespoon Cayenne Pepper

1. Chop onion. Set aside for a moment.
2. Warm lard or shortening in a large pot on medium-high heat. Once melted add onions and saute onions until transparent, stirring frequently. Add ground beef by dropping it into the pot in pinches. Add cumin. Stir while browning, leaving on medium-high heat. Add chili powder and stir well until all of the browned ground beef is 'red.' Add tomatoes and stir well. Add beans and stir well. Sprinkle cayenne powder over the mixture, turn heat down to low and add water to the consistency you prefer. Simmer for 2-3 hours. Tastes best if cooked in a cast iron pot, but any pot will do!

onion, ground beef, cumin, ubc, tomatoes, pinto beans, cayenne pepper

Taken from tastykitchen.com/recipes/soups/e2809claruee28099s-chili-inne2809d-chili/ (may not work)