8 lbs. coarsely ground beef chuck
1 lb. ground suet
3 med. onions, ground
2 lbs. chili beans
2 rounded tbsp. ground comino seed
2 rounded tbsp. ground oregano
3-4 ground chili peppers (the dried dark red ones)
4-5 ground garlic cloves
4-5 ground hot chili peppers (known as tepines)
Dash of Cayenne
3 rounded tbsp. chili powder
Salt to taste

Render the suet by itself in a skillet over low heat. Transfer to a large kettle; add the meat and cook over low heat for about 1 1/2 hours, breaking up lumps. Then add the rest of the ingredients. Cook for another 30 minutes.

Cook the beans separately in salted water until tender. I remind you that they must be soaked overnight in water to more than cover since they swell.

Note: May use 9 pounds hamburger instead of beef chuck. If using hamburger, cook slowly and pour off the fat as you go.