Original San Antone Chili

1/2 lb Suet

2 lb Lean beef shoulder

1 lb Lean pork shoulder

3/4 c Flour

1 ts Salt

1/2 ts Pepper

3 ea Onions, chopped

6 ea Cl Garlic, minced, or 1 tsp.

1 1/2 qt Beef stock or canned beef br

4 ea Dried ancho peppers*

1 ea Dried pastilla pepper*

1 ea Dried casbel pepper*

1 tb Crushed cumin seeds or groun

Fat grams per serving: Approx. Cook Time: 4 hrs Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown papper 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 aand simmer slowly while preparing peppers Wash peppers under cold running water; remove stems and seeds. Put in a sauce pan; cover w

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