Post #137675 by freddiefreelance on Thu, Jan 27, 2005 8:50 AM

3 ounces suet, finely chopped
1 medium yellow onion, peeled and finely chopped
1-1/2 pounds ground beef, or chuck
6 garlic cloves, peeled and finely chopped
1/4 cup chili powder
2-1/4 teaspoons paprika
1-1/2 teaspoons brown sugar
salt
28 ounces canned crushed tomatoes
1-1/2 cups cooked red kidney beans (optional)

Melt suet in a medium pot over medium heat, add onions, and cook, stirring often, until soft, 8 - 10 minutes. Add meat and cook, breaking it up with a wooden spoon, until no longer pink, 5 - 7 minutes. Add garlic, chili powder, paprika, sugar, and salt to taste, mix well, then add tomatoes and 2 cups water. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thick, 1 - 1/2 hours. Add beans (if you need beans) and adjust seasonings. Keep warm on lowest heat.

Edit: I should point out that this recipe is designed as a topping, for topping chili dogs, chili burgers, chili fries, etc. It's perfect for Chili Size: grill a hamburger patty (I like'em grilled in butter). When it's almost done butter & grill a hamburger bun. Put the grilled hamburger bun bottom in a chili bowl (usually a small, high sided bowl), top with the hamburger patty, a ladle of the chili & "flowers" (chopped, raw onions). put the bun top on the side & serve. This was the specialty of the house at Ptomaine Tommy's Chili House in LA.

Rev. Dr. Frederick J. Freelance, Ph.D., D.F.S

[ Edited by: freddiefreelance on 2005-01-27 09:19 ]