Classic Texas Chili

http://groups.google.com/groups?q=texas+chili&start=20&hl=en&lr=&ie=UTF-8&oe=UTF-8&selm=37F8BF4C.DE59E5D8%40flash.net&rnum=26

Recipe By     : Carter Rochelle, in Houston Chronicle
Serving Size  : 8    Preparation Time :0:00
Categories    : Stews                            Texan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        Chuck Roast -- boned
   6      Ounces        Beef Suet -- chopped
   4      Cloves        Garlic
   2      Teaspoons     Salt
   1      Teaspoon      Black Pepper -- ground
   6      Tablespoons   Chili Powder
   8      Tablespoons   Masa Harina
   6      Cups          Water -- heated
   2      Tablespoons   Vinegar
   2      Teaspoons     Beef Base
                        Red Chili Peppers (Optional) -- chopped

Render the suet and discard the solids. Cut the meat unto 1/2" chunks or 
grind coarsely. Add to the hot fat and brown. Add the garlic, salt,
pepper
and chili powder.Mix well and allow the spices to permeate the meat. Add
the masa harina and stir in well to blend. Add the water, vinegar, beef
base and the extra chilies. (You may substitute beef broth for the water
and beef base, to reduce the sodium). Allow to simmer until the meat
begins
to disintegrate. Cool to room temperature and  refrigerate. Remove
hardened
grease from the top, if any collects. Reheat and serve with a side of
pinto
beans, minced white onion for a garnish. Also serve tortillas, tortilla 
chips, corn bread or saltine crackers as a bread.