Well, I don't know how close to the Texas border you got, but true Texas
chili has no beans and no tomato. None. Your recipe sounded good, though,
but this one may be close to what the cat in London was looking for.


Billy Bob Barnett's World's Largest Honky-Tonk Texas Style Chili

10 lb chili ground meat (coarse)
1 c chili powder (hot)
1 c chili powder (mild)
3/4 c paprika
1/2 c comino (cumin)
1/4 c garlic powder
1/4 c salt
1/8 c crushed red chili
1 lb suet
3 qts water
1/4 c sugar (twenty min before pullin' it off the fire)

Add fat first, then meat and seasonings to fat.
Add water after it cooks 2 hrs.
Cook 3 hrs total.
Stir occasionally.

Now that's Texas Chili! (Although I usually throw in Shiner Bock Beer for
part of that water.) This is real good with raw chopped onion on top (plus
the ubiquitous saltines). 

Kathy

From: kheacock@utmmg.med.uth.tmc.edu (Kathy Heacock)
Newsgroups: rec.food.recipes
Subject: Billy Bob's Texas Chili
Date: 15 Nov 1994 22:45:21 -0500
Organization: University of Texas-Houston
Message-ID: <3abv8h$aec@junior.wariat.org>
References: <3a8tsj$l4o@junior.wariat.org>