Springfield Tavern Style Chilli

Recipe by C. Rhoades
READY IN: 4hrs
SERVES: 15
YIELD: 5 quarts
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • All spoons are mounded measurements, but no higher than salt would form. All spices are GFS brand. There's a lot of difference in combination seasonings (cajun seasoning, chili powder and beef base) from one brand to the next. I order the 5 pound mylar bag of unflavored textured vegetable protein from motherearthproducts dot com. It's a quality product in all respects.
  • Prepare the beans in a separate process.
  • Simmer dried beans in a covered pot (with beef base, dried peppers, cumin, salt and garlic pwdr) for 2 to 3 hours in a one to two mix of tomato juice and water.
  • Stir occasionally, adding more tomato juice/water mixture if needed.
  • The cooked tender beans should be swimming in a generous amount of broth.
  • Prepare the chilli by first rendering the suet in a little water on high heat in a 7 quart stew pot.
  • Once rendered into liquid, allow to cool some before skimming off any foam and adding the ground round.
  • On medium high heat, stir and mince until the meat's just fully cooked.
  • On low heat, add the remaining (meat prep) ingredients and mix well.
  • Finally, add your previously prepared beans and broth.
  • Return to medium high heat and stir until the pot comes to a low boil.
  • Set heat to warm and serve with oyster crackers and Tabasco sauce.