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Here's mine: You can add beans and you can add a tomato or two, or even a bell pepper, but you don't have to. Chili
Cube the meat (1 in.) and brown it in the animal fat. When the meat has released its juices (DO NOT DRAIN!), add the onion and a whole lot of that chili powder and some cayenne if you like it hotter. You want to add enough to coat the meat and create a smooth mixture with the moisture released from the onion and the liquid fat. Keep tasting it to see how much. A tablespoon of oregano should do. Cook on the lowest setting for about 4 hours. 4 lb meat (with lots of connective tissue-- stewing beef or neck works well)
4 oz animal fat
Garlic
2 large chopped onions
Chili powder
Cayenne pepper
Oregano