Recipe by Karl E. Moser


  • 1/4 lb. suet, bacon drippings, or vegetable oil
  • 6 lbs. lean beef, coarsely cubed
  • 1 cup chili powder (about 4-1/2 oz)
  • 2 tbl. crushed cumin seeds or ground cumin
  • 2 tbl. oregano
  • 2 tbl. salt
  • 1 to 2 tbl. cayenne pepper
  • 4 cloves garlic, minced
  • 2 quarts. beef stock or canned beef broth
  • 1/2 cup masa harina or cornmeal
  • 1/2 cup cold water


Fry suet until crisp. Then add beef, about 1 lb 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 2 hrs. Skim off fat. Combine masa or cornmeal and water and stir thoroughly into chili. Simmer 30 min. Makes about 3-3/4 quarts.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Texas Red Chili