FELIPE'S CHILI CON CARNE

      Title: FELIPE'S CHILI CON CARNE
  Categories: Chili, Main dish, Beef, State fair
       Yield: 20 Servings
  
            Philip T. Willis
   2 1/2 lb Fresh kidney suet from
            -choice beef
      10 lb Choice beef round; ground
            -coarsely
       1 pt Water
       1 c  Fresh garlic buttons
       2 lg Onions
       2 cn El Chico green chilies
      10 tb Paprika
       2 tb Oregan
       3 tb Cumino
       4 tb Salt
            Cayenne pepper to taste
      24 oz Tomato juice
      12 oz Carrot juice
       4 lg Dried chili pods
   1 1/2 c  Oyster crackers; pulverized
            -to a fine powder
       1 c  Water
  
   Grind suet, slowly melt in a large heavy cooking pot until liquefied.
   Add meat and water.  Stir often to brown evenly. Combine garlic,
   onions, and green chilies in blender and blend into juice. Add dry
   seasoniongs. Add tomato and carrot juices.  Stir often and simmer
   until meat is tender. Float dried chili pods on top. Cook about 3
   hours. Near end of cooking time, prepare cracker meal by adding
   pulverized crackers to a cup of water, stirring into a liquid and add
   to chili. Stir well. Remove chili pods before serving. If possible,
   leave chili in pot and allow to marinate overnight - it develops the
   flavor.
   
   Margaret Garland Source: Prize Winning Recipes from the State Fair of
   Texas, 1976.
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