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!