1/4 lb. suet, finely chopped
6 lbs. lean beef, coarsely cubed
1 c. chili powder
2 tbsp. cumin
2 tbsp. oregano
2 tbsp. salt
1-2 tbsp. cayenne pepper
4 cloves garlic, minced
2 qts. beef stock or canned beef broth
1/2 c. masa harina or cornmeal
1/2 c. cold water

Fry suet in large kettle until crisp. Then add beef about 1 pound at a time and brown, stirring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover and simmer 1 1/2 to 2 hours. Skim off fat. Combine masa harina or cornmeal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts. This is an old cowboy recipe.