This classic Texas chili (no beans, no onion, no tomatoes) was created by native Houstonian Carter Rochelle, a professional fund-raiser. Former New York Times food editor Craig Claiborne once pronounced this chili his favorite and published the recipe in two of his cookbooks.
Yield: 6 to 8 servings
Serve with pinto beans and chopped onion on the side to mix in as desired. Serve with crackers, tortilla chips, warmed flour tortillas or corn bread.
Because of health concerns, many chili cooks substitute 1/4 cup to 1/2 cup vegetable oil or shortening for rendered beef suet, which is a highly saturated fat.
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