Romana's Spanish-American Cookery Chili

• 2 pounds beef lean
• 1/4 pound beef fat
• 12 large red chili peppers
• 2 tablespoons red pepper flakes
• 1 tablespoon paprika
• 2 cloves garlic minced
• 2 teaspoons oregano chopped
• 1/2 cup olive oil
• 1 cup onions minced

1. Remove the seeds and veins from the chile peppers, place in sufficient hot wate r to cover, bring to boiling point, and cool in the water, drain and remove the pulp with a spoon.
2. Cut the meat and suet in 3/4 inch cubes, heat the oil and fry the meat and suet to a light brown, then add onions and garlic and continue to cook, stirring continuously; before the onions start to brown add chile pulp, paprika, stir a few minutes.

beef lean, beef fat, red chili peppers, red pepper, paprika, garlic, oregano, olive oil, onions

Taken from recipeland.com/recipe/v/romanas-spanish-american-cooker-44687 (may not work)