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Visiting a local grocery store, I noticed they had suet in their meat counter. It immediately reminded me of a recipe that was given to me by Paula Bruce in the early 1970’s. The recipe was her paternal grandmother’s and it was Chili. The suet might turn most people off, but I know that the fat trimmed from the beef carcass is loaded with flavor and I wanted that in my chili. The suet doesn’t have to be consumed. I chill the chili after making and the fat becomes hard and easy to lift off leaving that fabulous flavor. The recipe is simple and makes a lot good for freezing or canning. Thanks Paula for sharing the recipe (mine is dated 1973) and for allowing me to share with others. Enjoy!

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Chili

Course Main Course

Cuisine American

Keyword chili fixin’s, cool weather food

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Equipment

• large pot

Ingredients

• 1 1/2 pounds suet ask butcher
• 4 pounds ground beef
• 2 ounces Mexene Chili Powder homemade recipe follows
• 1 teaspoon garlic powder
• 1 1/2 teaspoon salt
• 1/2 teaspoon comino seed
• 6 slices white bread
• 2 1/2 quarts boiling water

Instructions

• Fry out 1 1/2 pounds of suet in large pot. Remove browned meat leaving fat.
• Add ground meat and cook until brown.
• Add chili powder, garlic powder and salt.
• Brown comino see in skillet. Roll or grind to a powder. Add to meat.
• Dry six slices of bread in the oven. Grate in a food processor and add to meat.
• Add 2 1/2 quarts of boiling water and leet simmer 30 minutes.
• Test for seasonings and add to taste.
• Serve immediately or cool and refrigerate. When completely cool, remove hardened fat from surface, reheat and serve.

Notes

Removing the fat reduces the calories yet the flavor still remains. 

Fresh cranberries are only available in the fall for Thanksgiving and Christmas. That’s why I freeze fresh cranberries to use all year long.

Just this week I had a request for Stevens Catering Cranberry Relish Salad, a dish often served at our events and especially at Thanksgiving. The recipe comes from Earlene Moore and you can find many recipes at her website at Earlenescakes.com.

The cooked recipe I developed in self defense. I was buying so much of it at a local store that I decided I needed to develop a recipe. It is pretty much the same as other cooked recipes except I omitted the spices called for and added turmeric and jalapeno pepper. It was a hit and it is great over cream cheese served with crackers. We served it with dressing balls as an appetizer.

Enjoy both recipes at Thanksgiving and Christmas as a side to Turkey and Dressing.

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Fresh Cranberry Relish Salad

Recipe inspired by Earlene Moore http://www.earlenescakes.com

Course Relish, Salad

Cuisine American

Keyword Christmas, cranberries, salad dressing, Thanksgiving

Equipment

• Food processor or grinder

Ingredients

• 1 pound frozen cranberries
• 2 each apples large, cored
• 1 each orange omit seeds
• 1 8 ounce can crushed pineapple
• 1 cup sugar
• 1 cup pecans toasted and chopped

Instructions

• Chop cranberries, apples and orange in the food processor. Place in bowl.
• Add pineapple, sugar and pecans.
• Mix ingredients well and refrigerate overnight before serving.

Notes

Add fresh chopped jalapeno if you want to add a little kick. 

Relish will keep well for several days in the refrigerator or months in the freezer. 

Great for breakfast with toast or as a side dish at any meal. 

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