Toledo Style Chili Mac posted to rec.food.cooking
(from The Blade; Mary Alice Powell; Toledo, Ohio)
http://www.maggenhoof.co.uk/elwormio/mexican/chili006.txt

8 servings

1 tablespoon solid shortening
1 1/2 cups cubed or ground suet
1 1/4 cups water, divided
2 1/4 pounds coarse ground beef, divided
1 (about 2 1/4-inch) onion, chopped
4 or 5 cloves garlic, finely chopped
3 1/2 teaspoons hot chili powder
1 teaspoon crushed dried red peppers
3/4 teaspoon cumin seeds
1/4 teaspoon black pepper
1 teaspoon ground sage
1/4 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon monosodium glutamate (MSG)
Cooked pinto beans (no chili seasoning)
Cooked spaghetti
Grated Parmesan cheese
Additional crushed dried red peppers (optional)

Place shortening, suet, small amount of water (about 1/4 cup) and a little
of the ground beef in a large pan.  Cover and cook on medium heat until
suet softens.  Then add remaining beef and brown.  Add onion, garlic, the
remaining water, chili powder, dried peppers, cumin seed, black pepper,
sage, cayenne salt, and MSG.  Simmer on low heat, uncovered, until sauce
becomes orange and oily and no longer watery, about 1 hour.  Sauce must be
stirred frequently.

To serve, nestle cooked beans in cooked spaghetti and spoon meat sauce over
all.  Sprinkle generously with Parmesan cheese.  If desired, serve with
additional crushed dried red peppers.