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Title: Smitty's Famous Lawson's Tavern Chilli
Categories: Beef, Herbs, Chilies
Yield: 1 Pot

4 1/2 lb (to 5 lb) ground suet
4 lb Coarse ground beef; this is
- sometimes called chilli
- chuck. Hamburger does not
- work very well; it tends
- to get too crisp.
4 3/8 oz (3/4 cup) chilli spice mix
2 tb Salt; more to taste
3/4 tb Garlic powder
1 ts Ground oregano
2 ts Red pepper
1 tb Ground cumin; more to taste
Beans *

Use a 9 to 10 quart iron kettle. Render the suet first.
Put in a cup of water to get it started to melt and
prevent sticking. Keep it boiling and stir constantly.
When mixture stops foaming, skim off all foam. Continue
cooking until suet looks like oil. Cracklings can be
left in, if desired. If they taste strong, they should
be omitted. Let oil cool until meat does not splatter
when added.

Add meat, breaking up with a potato masher or large
spoon, while cooking. Always stir constantly. Cook until
med/well done, but not crisp. Mix powdered ingredients
and add them a few minutes before meat is done. Keep
stirring. Don't let it stick to the bottom of the kettle.

* BEANS: Beans, which are very important, are cooked
separately from the meat. Small red beans (although hard
to find) are best to use. Don't use kidney beans. Brooks
hot chilli beans are the next best choice.

Cooked beans are better if prepared at least 24 hours
prior to serving. They will provide their own juice
during cooking.

SERVING: Place heated beans in bowl first. Top with 3
to 4 tablespoons of chilli meat. Let the consumer do the
mixing. Serve with crackers, etc.

STORING CHILLI MEAT: Strain meat from oil; pour oil into
small cake pans. Divide meat mixture into cake pans. Let
cool until solid. Place pans in refrigerator or freezer
for a few hours or a day. They can be removed easily by
heating in a little hot water or moving pan over hot
flame.

Remove bricks from pans; seal tightly with butcher paper
or plastic wrap. Do not use aluminum foil or leave in
pan, as spices can eat through aluminum.

These bricks can be stored in refrigerator for a couple
of weeks or for a year in a freezer (if well wrapped).
Slice off only the amount of brick you want to use;
rewrap and refrigerate.

NOTE: This chilli meat makes super Coney Island hot
dogs.

From: http://www.patriotledger.com

Uncle Dirty Dave's Kitchen

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... Dumb Vegan: But Chicken Nuggets aren't real chicken are they?
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