Romana's Spanish-American Cookery Chili 1929

      Yield: 1 Servings

      2 lb beef,Lean

    1/4 lb beef fat

     12 lg red chile peppers -- (or to)

      1    taste

      2 T  chile powder

      1 T  paprika

      2    pods garlic

      2 t  oregano,Chopped

    1/2 c  olive oil

      1 c  onion,Minced

      1    beef stock -- as needed

      1    salt and pepper --,To Taste

Remove the seeds and veins from the chile peppers, place in

sufficient hot water to cover, bring to boiling point, and cool in

the water, drain and remove the pulp with a spoon. Cut the meat and

suet in 3/4 inch cubes, heat the oil and fry the meat and suet to a

light brown, then add onions and garlic and continue to cook,

stirring continuously; before the onions start to brown add chile

pulp, paprika, stir a few minutes, then add oregano, salt and pepper