Title: Pegleg Shorty's Chili
Categories: Chili Ethnic Meat
Yield: 6 Servings

5	lb	Lean beef, ground coarse
1	lb	Suet, ground
1 1/2	qt	Water
3	oz	Chili powder
2	tb	Salt
1	tb	Garlic powder
1	tb	Cumin
1	tb	Oregano
1	tb	Paprika
1/2	ts	Cayenne pepper

Braise the meat in a large skillet. Add the water and bring to a boil. Add the ground suet and all the spices. Mix thoroughly. Stir every few minutes till your are sure the spices are blended and the meat is all well spearated. After that you just need to stir enough to keep it from sticking to the bottom of the skillet. Cook for 45 minutes to one hour.

About 20 portions.

from the "LBJ Barbecue Cook Book" by Walter Jetton, Caterer to the LBJ Ranch

BTW, I bought this book when it first came out in 1965 for the list price of $1.00. Would not sell it today at any price.

Posted by Al Martin

previous

next