Pegleg Shorty's Chili
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef
lean, ground course |
|
| 1 | pound |
suet
ground |
|
| 1 ½ | quarts |
water
|
*
|
| 3 | ounces |
chili powder
|
|
| 2 | tablespoons |
salt
|
|
| 1 | tablespoon |
garlic powder
|
|
| 1 | tablespoon |
camino
|
* |
| 1 | tablespoon |
oregano
|
|
| 1 | tablespoon |
paprika
|
|
| ½ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef
lean, ground course |
|
| 453.6 | g |
suet
ground |
|
| 1.5 | quarts |
water
|
*
|
| 86.7 | ml/g |
chili powder
|
|
| 3E+1 | ml |
salt
|
|
| 15 | ml |
garlic powder
|
|
| 15 | ml |
camino
|
* |
| 15 | ml |
oregano
|
|
| 15 | ml |
paprika
|
|
| 2.5 | ml |
cayenne pepper
|
|
Directions
Braise the meat in a large skillet.
Add the water and bring to a boil.
Add the ground suet and all the spices.
Mix thoroughly.
Stir every few minutes until your are sure the spices are blended and the meat is all well spearated.
After that you just need to stir enough to keep it from sticking to the bottom of the skillet.
Cook for 45 minutes to one hour.
