3 lbs. boneless chuck or round chuck or round steak
1/3 lb. beef suet
3 cloves garlic, finely minced
4 to 6 tbsp. chili powder
Salt and freshly ground pepper to taste
8 tbsp. masa harina
6 to 8 cups hot, rich beef broth (see note)
2 tbsp. vinegar
2 or more hot dried red chilies or 1 tsp. crushed red pepper

Cut the meat into half inch or smaller cubes. Cut the suet into cubes and put it in a heavy skillet or casserole. Cook, stirring to render the suet of fat. Remove and discard the solid, rendered suet. Use all the liquid suet or pour off some of it if you wish.

Heat the fat; add the meat cubes and cook, stirring, until lightly browned. Add garlic, chili powder, salt, and pepper. Add the salt sparingly. Cook, stirring, about 2 minutes and sprinkle in masa harina. Stir to distribute the masa harina evenly. Add 6 cups beef broth and keep the remainder hot to add as needed. Add vinegar and chilies. Cook partially covered, about 2 hours, stirring occasionally and skimming off surface fat as desired. If the chili becomes too thick, add more broth as necessary.

Note: Masa harina is available in Spanish and Mexican markets in most metropolitan areas. It is corn flour, a form of finely ground cornmeal. In recipe the liquid used is water combined with 2 teaspoons instant beef broth bouillon or 2 cubes of bouillon. Makes 6 generous servings.