This
recipe is tripled. If you choose to, you can buy typical chili meat, but for
beef I prefer to cut up beef chuck into 1 inch squares. Any good roast or steak
will do too.
6 lbs Beef
6 tablespoons of flour (maybe a little more
to coat the beef good)
Flour can also be used to thicken the chili while
simmering if it is too thin.
I like to put the beef in a large zip lock back
and shake it in the flour to coat. Easier.
12 Tablespoons of Crisco
Shortening
6 cloves of garlic, minced (little more if your taste is for
garlic)
9 Tablespoons of Chili Powder
6 cups of water
Add salt to
personal taste while cooking.
1. Coat the meat good in flour
2. Heat of
the Crisco in chili pan or heavy pot. If using teflon be careful when it starts
simmering. You will need to turn it frequently to keep it from
sticking.'
3. Add meat and cook until browned
4. Add minced garlic and
continuing cooking until garlic is clear
5. Add water and chili powder
stirring to blend and bring to slow boil, then simmer SLOW for 2 hours.
6.
Add salt to taste.
Note: If you like it a little hotter as it cooks add 1/2-1
teaspoon of cayenne powder..buy some icecream
