Method: In a chili pot bring beef fat to medium heat. Add all ingredients, adding a little water at a time while cooking slowly, covered for about 4 hours.
Method: Brown beef in oil. Add onions, bell pepper and garlic. Sauté for 5 minutes. Add remaining ingredients and simmer for 2 hours or until meat is tender.
Method: Add beef, pound at a time, to the grease rendered form suet and brown. Remove after each pound is browned. When all is browned, put your meat in a chili pot and add seasonings and beef stock. Cover and simmer for 2 hours. Skim fat. Combine masa and cold water and stir into chili.
Simmer for 30 minutes.
Method: Sauté meat until it turns gray. Add water and simmer for 30 minutes. Add remaining ingredients except masa harina and simmer for 2 hours, stirring occasionally. Thicken with masa mixed with enough water to form a paste. Simmer another 30 minutes and serve.
Method: Sauté onion in bacon drippings till tender. Add meat and next 11 ingredients. Stir to brown and blend all. Add water to make the mixture soupy and bring to a boil. Reduce heat, and cook uncovered for 1/2 hour. Stir occasionally. Add remaining ingredients and cook for 1 hour or till meat is tender. While cooking, add water as necessary.
Method: Combine first 9 ingredients and 1 tablespoon cumin in a large pot and simmer 1 hour. Add 1 tablespoon cayenne pepper and simmer another hour. Add masa paste made with water to tighten liquid. Add cheese and the remaining 1/2 tablespoon cumin. Cook for 30 minutes. Add juice of fresh lime. Serve.
Method: Wash peppers and remove stems and seeds. Boil the pods in a little water for 30 minutes. Remove skins, then chop remaining pulp. Reserve the peppery water. Sear the beef until lightly brown. Transfer beef to chili pot and add suet, pepper pods and as little water as you can get by with to keep beef from burning (about 2 inches above beef is normal). Bring to a boil, reduce heat and simmer for 30 minutes
Remove from heat and add remaining ingredients except masa. Stir to blend. Return to heat an d bring to a boil. Lower heat and simmer 45 minutes, keeping covered as much as possible. Stir only when necessary. Add more peppery water as necessary. Remove from heat and stir in a paste made from masa and some of the peppery liquid to "tighten". Return to heat and simmer for another 30 minutes. Adjust spices to taste. If not peppery enough, add 3 more seeded, stemmed, skinless whole pods.
(President Lyndon Baine Johnson's favorite)
Method: Sauté meat, onions, and garlic in a heavy fry pan or Dutch oven. Add remaining ingredients and bring to a boil. Reduce heat, and simmer for one hour. Skim fat during cooking.
Method: Sauté onions, garlic and peppers in butter till tender. Add meat and brown. Transfer to chili pot and add remaining ingredients except masa. Add water to make it manageable. Simmer for at least 3 to 4 hours, till meat is tender, adding more water as necessary. Make a thin paste with masa and water, and stir into chili to tighten liquid. Cook for 10 minutes and add cumin to enhance aroma. Cook another 20 minutes and get ready for complements.
* Masa Harina is generally found in Mexican or Spanish markets. If none is available you may use all purpose flour.
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