Marlboro Texas Red Chili - Hot Hot Hot ! - cooking recipe

Ingredients

1/4 lb suet, finely chopped (render suet and discard rind)
6 lbs beef, extra lean, coarsely chopped
1 cup chili powder
2 tablespoons ground cumin
2 tablespoons ground oregano
2 tablespoons salt
2 tablespoons cayenne pepper
4 garlic cloves, finely minced
2 quarts beef stock
1/2 cup masa harina
1/2 cup cold water

Preparation

optional:
can of pinto beans, rinsed
can chopped tomatoes.
Substitute:
grease from 1/4 lb. bacon in place of suet.
Add beef, pound at a time, to the grease rendered from suet and brown (or substitute bacon grease). After each pound is browned, remove.
( this leaves most of the grease and juice in the browning pan)
When all meat is browned, put your meat in a chili pot and add seasonings and beef stock.
Cover and simmer for 2 hours. Skim fat.
Combine masa (harina) and cold water and stir into chili.
Simmer for 30 minutes.
NOTE: We cook this a lot longer - until the meat is fork tender and the sauce is nice and thick.
NOTE: At this point I add rinsed pinto beans and chopped tomatoes at this point to my half of the chili.
Serve in bowls on top of a slice of cornbread, with optional grated cheddar cheese, sour cream and green onions.