E. Degolyer's Chili
Yield
8 servingsPrep
30Cook
Ready
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 6 | cloves |
garlic
chopped |
|
| 2 | cups |
beef kidney suet
rendered |
* |
| 2 ½ | pounds |
ground beef, extra lean
cubed |
|
| 1 | pound |
ham
cubed |
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
cumin
ground |
|
| 2 | teaspoons |
oregano
|
|
| 1 | cup |
chili pulp
|
* |
| 1 | tablespoon |
salt
to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 6 | cloves |
garlic
chopped |
|
| 473 | ml |
beef kidney suet
rendered |
* |
| 1.1 | kg |
ground beef, extra lean
cubed |
|
| 453.6 | g |
ham
cubed |
|
| 473 | ml |
water
|
|
| 5 | ml |
cumin
ground |
|
| 1E+1 | ml |
oregano
|
|
| 237 | ml |
chili pulp
|
* |
| 15 | ml |
salt
to taste |
|
Directions
Cook onion and garlic in rendered beef suet until onion is limp and yellow.
Add beef and ham and cook, stirring often, until it is a uniform gray color.
Add water, mix well, simmer one to one and a half hours.
Add cumin, oregano, chili pulp or powder, and salt to meat mixture.
Stirring frequently to prevent sticking, simmer for an additional hour.
Note* The 1 cup chili pulp can be replaced with 6tb chili powder
