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Fort Worth Firehouse Chili




Source of Recipe


FireHouse Chef Cookbook


Recipe Introduction


Recipe by Firefighter: James D. Noah Retired Battalion Chief Fort Worth Fire Department



List of Ingredients




10 Lbs. meat
1 1/2 Lbs. beef kidney suet
( 4 lbs. for bricking )
10 Lbs. chili blend
Salt to taste
10 buds garlic
Oregano to taste
3 med. onions
1 T vinegar for game
1 bottle catsup masa harina for thickness

Recipe



Can add 1 pkg of Alarm to 20 Lbs. meat
Chop meat into 1/2 inch cubes or coarse grind.
Chop suet -- put suet into dry pot.
Add onion and garlic.
Render fat about 1/2. Add meat and some watter (sic)
After it boils, cook about 1 hour and add salt, catsup and about half of chili blend pepper to taste.
Cook until meat is tender, 1 to 2 hours, then add rest of chili blend.
Use masa like flour for thickening, mix with watter (sic).