In the 1920's there was a man named Bill Richards who ran a cafe in our small central Texas town. His chili had the reputation of being the best in this part of the country. This is his original chili recipe. I haven't tried it yet, but intend to.
BILL RICHARDS FAMOUS CHILI
8 lbs. coarse ground beef (the best is from around the neck bones)
3 lbs. suet (beet fat)
4 pods dried red chili peppers
6 cloves garlic
10 pods dried chili petines
1 tsp. cumin seed
1 tsp. black pepper
1 Tablespoon salt.
Method: Place meat and suet in a large skillet and brown until the suet melts. Pour this into a large covered pot.
Boil all the 4 chili pods in a pint of water until they are soft.
Open the pods and let seeds out in water. Set aside.
Grind the red hot peppers first and then grind the chili petines, garlic, and cumin seed. (follow with 3 crackers to clean the grinder).
Add salt and black pepper and dump into the meat. Use a wire strainer - pour red colored water off the peppers into the pot. Do not allow any seed in pot.
Simmer about 45 minutes covered, stirring occasionally.
BILL RICHARDS FAMOUS CHILI
8 lbs. coarse ground beef (the best is from around the neck bones)
3 lbs. suet (beet fat)
4 pods dried red chili peppers
6 cloves garlic
10 pods dried chili petines
1 tsp. cumin seed
1 tsp. black pepper
1 Tablespoon salt.
Method: Place meat and suet in a large skillet and brown until the suet melts. Pour this into a large covered pot.
Boil all the 4 chili pods in a pint of water until they are soft.
Open the pods and let seeds out in water. Set aside.
Grind the red hot peppers first and then grind the chili petines, garlic, and cumin seed. (follow with 3 crackers to clean the grinder).
Add salt and black pepper and dump into the meat. Use a wire strainer - pour red colored water off the peppers into the pot. Do not allow any seed in pot.
Simmer about 45 minutes covered, stirring occasionally.
