Texas Red

• 1/4 pound suet finely chopped
• 6 pounds beef lean, coarsly cubed
• 1 cup chili powder
• 2 tablespoons cumin seeds crushed
• 2 tablespoons oregano ground
• 2 tablespoons salt
• 1 tablespoon cayenne pepper
• 4 each garlic cloves crushed
• 2 quarts beef stock prefer veal stock if possible
• 1/2 cup masa harina
• 1/2 cup water cold

1. Fry suet in a large heavy kettle until crisp.
2. Then add beef, about 1 pound at a time, and brown, stiring as it cooks.
3. Remove each pound after browning.
4. When all meat is browned, return it to kettle and add seasonings and beef stock or broth.
5. Cover and simmer 1 1/2 to 2 hours.
6. Skim off fat.
7. Combine masa harina or corn meal with cold water and stir thoroughly into chili.
8. Simmer 30 minutes.
9. Makes about 3 3/4 quarts.

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

Taken from recipeland.com/recipe/v/texas-red-42253 (may not work)