Original Dallas Jail House Chili posted to rec.food.recipes by Joel Ehrlich
http://groups.google.com/groups?selm=199801100022.QAA30707%40summit.tminet.com&oe=UTF-8&output=gplain

It's a bit hard to do exactly as you ask. The recipe isn't originally
Mexican. It a Texican (Tex-Mex) creation based on Mexcian cooking traditions
but not like anything made in Mexico. Here's one of the most original chili
recipes but, be warned, no two people make chili the same way and
authenticity is in the mind of the beholder.

Yields 4 Servings

     2 Cups      Beef Suet              1 1/2 tsp       Dried Sweet Red Chile
     4 Lb        Coarsely Ground Beef                   Pods, Ground
     3 Cloves    Garlic, Crushed            3 Cups      Water
 1 1/2 Tbls      Paprika                    8 oz        Canned Beef Broth
     3 tsp       Gebhardts Chile Powder     4 oz        Canned Tomato Paste
     1 tsp       Cumin Seeds                  -         Masa Harina
     1 tsp       Salt
     1 tsp       White Pepper, Ground

Melt the suet in a large, heavy skillet or kettle.
Add the ground beef, chopped garlic and seasonings.
Cover.
Cook over very low heat, stirring occasionally, for 4 hours.
Add the water, broth and tomato paste.
Continue cooking until the stew thickens slightly (about 1 hour).
Add masa harina as needed to thicken the chili as desired.