Biker Gang Chili
6 lbs. kidney suet 40 lbs. ground beef 1 qt. vegetable oil 2 qts. Canola oil 4 (very) lg. yellow
onions 10 med. heads garlic 1 bunch fresh parsley
1 (1/4 oz.) pkg. plus 2 peppers of dried whole Habanero chilies 3 Ancho chili peppers 10 sm. hot
chilies 12 Japanese red chili peppers 3 Tbsp. ground white pepper 3 Tbsp. fresh ground
black peppers
1 (2.12 oz.) jar paprika 2 lbs. real butter 1 Tbsp. ground cumin
1 (3oz.) cans tomato sauce
1 (4oz.) can tomato paste
1 (5or 4 oz.) jar accent Salt to taste Red chili or kidney beans
Render suet and drain. Brown beef in skillet using drained suet (throw cracklins away). Put cooked
beef in a very large cooking pot. Chop onions, garlic and parsley (fine chop). Saute onions until
clear, add garlic and parsley. Cook 5 minutes or so. Do not brown garlic (it will be bitter). Add to
cooked meat. Add enough other oil to get desired amount. (If you don't like your chili as greasy as
mine, don't use extra oil.) Crush or grind all of the whole chili peppers, remove stems. Add white
and black pepper, paprika and cumin. Mix all together thoroughly. Use about 1/2 tablespoon of this
mixture for each pound of ground beef (more for hotter). Add tomato sauce and paste. Cook 30
minutes, add butter and let simmer 20 to 30 minutes. Salt to taste. Float chili over heated beans.
Eat. If you like extra hot chili, use more Habanero chilies
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