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!
Browned bread slices 
Cooking suet 
Browning beef 
Fresh chili powder Canned Chili ready for quick meals
Chili
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.
