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Old Leatherthroat" Chili

Arnold's "Old Leatherthroat" Chili Con Carne

Recipe from the book "The Chili Lover's Handbook,"
by Jack Arnold, published by Jack Arnold and Assoiates, 1977.

"I have been a chili lover ever since boyhood. I didn't know then why I loved chili - I just did . . . Now that I know more about chili, I realize how lucky I was to get hooked on it early in life."
- by Jack Arnold

3 pounds lean ground beef
2 pounds lean round steak (or flank steak), diced into 1/2-inch cubes
5 tablespoons oil (rendered from suet)
2 cups onions, finely chopped
4 cloves garlic, finely minced
6 to 8 tablespoons pure chili powder
2 tablespoons oregano
2 teaspoons ground cumin
1 heaping teaspoon crushed red peppers
1 teaspoon monosodium glutamate (Accent)
1 can (10 1/2 oz.) condensed beef broth
2 cans (15 oz.) tomato sauce
1 can (12 oz.) tomato paste
1 tablespoon salt
1 heaping teaspoon black pepper
1 or 2 tablespoons yellow cornmeal or masa flour (optional)
1 pound small dry red kidney (optional pinto beans)
8 ounces of beer as thinner when needed

Soak washed beans overnight in 1 1/2 quarts water with a pinch of salt. Cook slowly next day, 2 to 3 hours, until tender. Add water if they cook down.

Heat oil in large heavy iron pot - add onions, simmer 30 minutes until golden. Add meat gradually, searing and turning constantly until meat starts to brown. Add garlic, beef broth, tomato sauce and paste - stir well until blended. Slowly add chili powder and other seasonings - stir and mix very thoroughly. Cover. Cook at lowest heat for 3 to 4 hours. Add cooked beans, stir well and let cool. "Age" for 12 hours - then reheat and serve. Freezes remarkably.

Variations: When serving add tablespoonful of finely chopped raw onions, or tablespoonful grated Monterey Jack Cheese to each bowl, or both.

Yields about 1 gallon.
Serves 8 to 10.

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