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Herme Nelson's Chili




Source of Recipe


the web


List of Ingredients




1/2 kilo suet, cut in pieces (if not available, cubes use a mixture of 2/3 butter and 1/3 olive oil)
2 kilos lean beef, cut in 1 cm. cubes
flour as needed
salt and pepper to taste
10 cloves garlic, chopped finely
6 onions, chopped coarsely
3 - 5 hot Jalapeno chilies, chopped (if not available use other hot peppers)
60 gr. chili powder
3 Tablespoons paprika (hot or sweet, to taste)
2 teaspoons cumin seeds
1 1/4 cups tomato puree 1 cup water



Recipe



Cook the suet in a large, heavy skillet until the fat melts. Discard the dried pieces of suet and leave only the fat in the skillet.

Mix about 1 cup of flower with salt and pepper. In this dip the meat pieces, soaking nicely, and then brown the meat in the fat, stirring frequently. Add the garlic and onions and saute until the onions are translucent. Transfer these ingredients to a large kettle, add the remaining ingredients and bring to a boil. Reduce the flame and simmer, covered, until the meat is tender (about 3 hours). Add the beans several minutes before ready to serve. (Serves 8 - 12).