Original San Antone Chili

      Yield: 4 Servings

    1/2 lb suet

      2 lb beef shoulder,Lean

      1 lb pork shoulder,Lean

    3/4 c  flour

      1 t  salt

    1/2 t  pepper

      3    onions,chopped

      6    cl garlic,minced, or 1 tsp.

  1 1/2 qt beef stock (or beef br)

           -Canned

      4    ancho peppers*,Dried

      1    pastilla pepper*,Dried

      1    casbel pepper*,Dried

      1 T  cumin seeds (or groun)

           -Crushed

Fry suet in a large heavy kettle. Remove suet and discard. Cut meat

into 1/2 inch cubes. Combine flour, salt and pepper in brown paper

bag. Add meat and shake to coat. save remaining flour. Sear floured

meat in hot fat, stirring to prevent sticking. Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil;

then reduce heat aand simmer slowly while preparing peppers Wash

peppers under cold running water; remove stems and seeds. Put in a

sauce pan; cover with water and boil for 5 minutes. Let steep 10

minutes. Lift out peppers and grind or puree, adding 1  cups water

in which peppers were cooked. Add to meat, cover and simmer 2-3 hours

or until meat is tender. Grind cumin seeds in a mortar and pestle or

a heavy spoon in a cup; add to chili. Add salt to taste. Mix flour

saved from browning meat (about  cup) with cold water; add to chili