Felipe’s Chili Con Carne

2 1/2 lb fresh kidney suet from Choice Beef
10 lb Choice Beef round, coarsely ground
1 pt water
1 c fresh garlic buttons
2 lg onions
2 cn el chico green chilies
10 T paprika
2 T oregan
3 T cumino
4 T salt
1 cayenne pepper to taste
24 oz tomato juice
12 oz carrot juice
4 lg chili pods, dried
1 1/2 c oyster crackers, pulverized to a fine powder
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.

Yield: 20 Servings

Fire Alarm Chili From College Park

2 T margarine
2 onion, chopped
2 lb beef, ground
2 cn (#2 cans) tomatoes
4 ds Worcestershire sauce
1 cn (#300) chili beans
4 T chili powder
salt and pepper to taste
1 t sugar

Melt the margarine in a large skillet. Crumble and brown the beef, adding salt and pepper to taste. Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the beans. Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving.

Yield: 6 Servings