sondray

Old-Fashioned Brick Chili

5 pounds lean chili meat
1 pound suet, ground
4 medium onions, chopped
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 1/2 tablespoons cumin powder
1/2 tablespoon red pepper
4 or 5 chile peppers, parboiled, skinned and finely chopped
3 large tablespoons chili powder

Put suet in pan, let melt, then add onions. Add chili meat and cook until
meat stands apart, about 15 to 20 minutes. Add remaining ingredients
except chili powder; turn to low and cook slowly until tender, about 2
1/2 to 3 hours. About 15 minutes before meat is done, add chili powder
and simmer. Pour into rectangular bowls in refrigerator to thicken. This
will keep for weeks.