Billy Bob Barnett's World's Largest Honky-Tonk Texas Style Chili

http://groups.google.com/groups?q=texas+chili&hl=en&lr=&ie=UTF-8&oe=UTF-8&selm=3aiaja%24f0v%40junior.wariat.org&rnum=2

10 lb chili ground meat (coarse)
1 c chili powder (hot)
1 c chili powder (mild)
3/4 c paprika
1/2 c comino (cumin)
1/4 c garlic powder
1/4 c salt
1/8 c crushed red chili
1 lb suet
3 qts water
1/4 c sugar (twenty min before pullin' it off the fire)

Add fat first, then meat and seasonings to fat.
Add water after it cooks 2 hrs.
Cook 3 hrs total.
Stir occasionally.

Now that's Texas Chili! (Although I usually throw in Shiner Bock Beer for
part of that water.) This is real good with raw chopped onion on top (plus
the ubiquitous saltines). 

Kathy Heacock (kheacock@utmmg.med.uth.tmc.edu)