---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEXAS RED
  Categories: Tex-mex, Chili
       Yield: 6 servings
  
     1/4 lb Suet, finely chopped
       6 lb Lean beef, coarsly cubed
       1 c  Chili powder (about 4 1/2 ou
       2 tb Crushed cumin seeds or groun
       2 tb Ground oregano
       2 tb Salt
       1 tb Cayenne pepper
       4 ea Cl Garlic, minced
       2 qt Beef stock or canned beef br
     1/2 c  Masa harina or corn meat
     1/2 c  Cold water
  
   Fat grams    per serving:              Approx. Cook
   Time: 3hrs Fry suet in a large heavy kettle until
   crisp. Then add beef, about 1 pound at a time, and
   brown, stiring as it cooks. Remove each pound after
   browning. When all meat is browned, return it to
   kettle and add seasonings and beef stock or broth.
   Cover and simmer 1 1/2 - 2 hours. Skim off fat.
   Combine masa harina or corn meal with cold water and
   stir thoroughly into chili. Simmer 30 minutes. Makes
   about 3 3/4 quarts.
   “Chili pangs” could strike a man whenever the skies
   got grey and the wind turned cold. A plate of Texas
   Red  was a sure cure. Hot and hearty, it was the kind
   of chili that warmed a cowhand’s belly and brought him
   back for more. - Famous Chili Recipes from Marlboro
   Country.
  
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