---------- Recipe via Meal-Master (tm) v8.02

     Title: TEXAS RED
Categories: Tex-mex, Chili
     Yield: 6 servings

   1/4 lb Suet, finely chopped
     6 lb Lean beef, coarsly cubed
     1 c  Chili powder (about 4 1/2 ou
     2 tb Crushed cumin seeds or groun
     2 tb Ground oregano
     2 tb Salt
     1 tb Cayenne pepper
     4 ea Cl Garlic, minced
     2 qt Beef stock or canned beef br
   1/2 c  Masa harina or corn meat
   1/2 c  Cold water

 Fat grams    per serving:              Approx. Cook
 Time: 3hrs Fry suet in a large heavy kettle until
 crisp. Then add beef, about 1 pound at a time, and
 brown, stiring as it cooks. Remove each pound after
 browning. When all meat is browned, return it to
 kettle and add seasonings and beef stock or broth.
 Cover and simmer 1 1/2 - 2 hours. Skim off fat.
 Combine masa harina or corn meal with cold water and
 stir thoroughly into chili. Simmer 30 minutes. Makes
 about 3 3/4 quarts.
 "Chili pangs" could strike a man whenever the skies
 got grey and the wind turned cold. A plate of Texas
 Red  was a sure cure. Hot and hearty, it was the kind
 of chili that warmed a cowhand's belly and brought him
 back for more. - Famous Chili Recipes from Marlboro
 Country.

-----