Romana's Spanish-American Cookery Chili

Directions

Remove the seeds and veins from the chile peppers, place in sufficient hot wate r to cover, bring to boiling point, and cool in the water, drain and remove the pulp with a spoon.

Cut the meat and suet in ¾ inch cubes, heat the oil and fry the meat and suet to a light brown, then add onions and garlic and continue to cook, stirring continuously; before the onions start to brown add chile pulp, paprika, stir a few minutes.