8 beef sue juice recipes

Traditional mincemeat filling with beef, suet, green tomatoes, tart apples, raisins, and warm spices. Canned with brandy for holiday pies, makes 3 quarts.

Gourmet chili: a deeply spiced, meaty beef chili with a secret spoonful of unsweetened cocoa for mole-like richness, plus cumin, paprika, cayenne and green chilies. Beans simmer separately so you can keep them in or on the side.

Rich venison and mushroom stew braises marinated game low and slow into a dark, glossy gravy, then crowns it with crisp lemon-parsley forcemeat balls. A deeply savory, make-ahead wild-game casserole.

A traditional mincemeat recipe that actually has meat in it!

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.

Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.