Serves: 16
Total Calories: 5
Prep time: n/a
Cook time: 1 hour
Total time: 1 hour

4 pounds chili beef stew meat
8 tablespoons bacon drippings
1 large onion, chopped
2 cloves garlic
1 tablespoon ground oregano
1 teaspoon comino seed
1 string dried mushrooms
6 teaspoons chili powder
1/2 cup canned whole tomato
2 (2 1/2-pound) can kidney beans, light or dark
6 dashes liquid hot pepper sauce (Tabasco®, preferably the green Tabasco®)
salt and pepper to taste
2 cups hot water

Chili meat is coarsely ground round steak or well-trimmed chuck meat. If specially ground, ask the butcher to use 3/4-inch plate for coarse grind. Place the ground meat, onions, garlic, and bacon drippings in a large heavy frying pan or Dutch oven. Cook until light colored. Add the oregano, the comino seed, chili powder, tomatoes, kidney beans, hot pepper sauce, dried mushrooms, salt, and hot water. Bring to a boil, lower heat and simmer about 1 hour. Skim off the fat during the cooking. Serve hot in individual casseroles.

Author’s note: Instead of hot water, I prefer 2 cups chicken stock or 2 cups beef stock or 2 cups veal stock. I also let the chili sit overnight, at least for 24 hours, preferably 48 hours, before serving. This chili can also be served by taking a large hard roll and cutting out the center and then pouring the chili in the hard roll and baking it in the oven. When it comes out, top it with shredded cheddar cheese and a dollop of sour cream.

Nutritional Facts:

Serves: 16
Total Calories: 5
Calories from Fat: 0

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