2 lbs. of ground beef
4 oz. kidney suet (Publix, Goodings, Hayes)
3 med. onions
6 cloves garlic
1 sm. can tomato sauce
1 (16 oz.) can tomato puree
2 oz. (or 1/2 can) Mexicana chili seasoning
1 (2 oz.) can chili powder
1 tsp. cumino
1 (16 oz.) can red kidney beans, drained
3 tbsp. cornstarch

Chop suet, 1 onion, 3 cloves garlic in saucepan and cook 25 minutes with 3 cups water. Drain and save water for use in chili. Brown beef and 1 chopped onion and 1 chopped clove of garlic in saucepan. Put browned beef in pan.

Stir in tomato puree and tomato sauce with equal amount of water and add water saved from suet. Add other onion (chopped), add garlic (chopped), chili seasoning, chili powder, cumino, and salt and pepper to taste. Add kidney beans. Cook 2-3 hours. When done, make a paste with corn starch and slowly stir into chili.