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RATTLESNAKE CHILI 
2 c. roast beef, cut into 1/4 inch cubes
1/2 c. masa flour
1/4 c. cornmeal
1 tsp. salt
1 tsp. pepper
4 oz. jar chili powder
1 c. shortening
3 chopped onions
6 cloves garlic, chopped fine
2 tbsp. cumin powder
1 tsp. oregano
8 c. beef broth

In times long ago, when meat was scarce on the cowboy trail, rattlesnake was used frequently in chilies. It was the only good place for the rattler to be.

Combine meats and let stand at room temperature for 2 hours. Combine masa flour, cornmeal, salt, pepper, and chili powder, blending well. Mix meat in flour mixture. Heat shortening to high heat; drop in meat pieces and brown. Remove all pieces of meat and add onions and garlic to skillet. Saute at low heat until tender.

Add meat back to skillet; also the beef broth and remaining flour mixture. Stir to blend.

Simmer 2 to 3 hours. Stir often.

Serves 6 to 8.

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