1/2 lb. suet
2 lb. lean beef shoulder
1 lb. lean pork shoulder
3/4 c. flour
1 tsp. salt
1/2 tsp. pepper
3 onions, chopped
6 cloves garlic, minced or
1 tsp. garlic powder
1 1/2 qts. beef stock or canned beef broth
4 dried Ancho peppers
1 dried Pastilla pepper
1 dried Casbel pepper
1 tbsp. crushed cumin seeds or ground cumin

Fry suet in Marlboro Chili Kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt, and pepper in brown paper bag. Add meat and shake to coat. Save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking. Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil; then reduce heat and simmer slowly while preparing peppers.

Wash pepper under cold running water; remove steams and seeds. Put in a saucepan; cover with water and boil for 5 minutes. Let sleep 10 minutes. Lift out peppers and grind or puree, adding 1 1/2 cups water in which peppers were cooked. Add to meat, cover and simmer 2-3 hours or until meat is tender. Grind cumin seeds using a mortar and pestle or a heavy spoon in a cup; add to chili. Add salt to taste. Mix flour saved from browning meat (about 1/4 cup) with cold water; add to chili and cook 3-5 minutes to thicken. Makes about 2 1/2 quarts.

If these peppers are unavailable, substitute 4-6 tablespoons of chili powder.