Chili

• 1/2 c. suet
• 4 lb. beef, ground coarse
• 8 red peppers (chili peppers)
• 1 tsp. salt
• 1 large can tomatoes
• 2 Tbsp. flour
• 4 heaping tsp. chili powder
• 2 onions, cut fine
• 4 buttons garlic
• 1 tsp. cumin powder or comino seed
• 1/2 tsp. red pepper
• 1/2 tsp. black pepper
• 1 qt. hot water

1. Fry out fat.
2. Cook chopped onions and garlic tender.
3. Add meat and cook until it loses its pinkish color.
4. Add 2 tablespoons flour.
5. Cook peppers with water and cook until tender.
6. Strain through strainer into meat.
7. Add tomatoes (well mashed), 1 quart of hot water and seasonings and cook for about 2 hours.
8. More hot water may be added, if needed.
9. Beans may be added. Cook chili at slow boil.

suet, beef, red peppers, salt, tomatoes, flour, chili powder, onions, garlic, cumin powder, red pepper, black pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990624 (may not work)