Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Philip T. Willis 2 tb Oregan
2 1/2 lb Fresh kidney suet from 3 tb Cumino
-choice beef 4 tb Salt
10 lb Choice beef round; ground Cayenne pepper to taste
-coarsely 24 oz Tomato juice
1 pt Water 12 oz Carrot juice
1 c Fresh garlic buttons 4 lg Dried chili pods
2 lg Onions 1 1/2 c Oyster crackers; pulverized
2 cn El Chico green chilies -to a fine powder
10 tb Paprika 1 c Water

Grind suet, slowly melt in a large heavy cooking pot until liquefied.
Add meat and water. Stir often to brown evenly. Combine garlic,
onions, and green chilies in blender and blend into juice. Add dry
seasoniongs. Add tomato and carrot juices. Stir often and simmer
until meat is tender. Float dried chili pods on top. Cook about 3
hours. Near end of cooking time, prepare cracker meal by adding
pulverized crackers to a cup of water, stirring into a liquid and add
to chili. Stir well. Remove chili pods before serving. If possible,
leave chili in pot and allow to marinate overnight - it develops the
flavor.

Margaret Garland Source: Prize Winning Recipes from the State Fair of
Texas, 1976.

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