• 10 lb chili ground meat (coarse)
• 1 c chili powder (hot)
• 1 c chili powder (mild)
• 3/4 c paprika
• 1/2 c comino (cumin)
• 1/4 c garlic powder
• 1/4 c salt
• 1/8 c crushed red chili
• 1 lb suet
• 3 qts water
• 1/4 c sugar (twenty min before pullin' it off the fire)

Add fat first, then meat and seasonings to fat.

Add water after it cooks 2 hrs.

Cook 3 hrs total.

Stir occasionally.

Now that's Texas Chili! (Although I usually throw in Shiner Bock Beer for part of that water.) This is real good with raw chopped onion on top (plus the ubiquitous saltines).

Back to Soup List Back to Main List