Emmanuel Lutheran Church
Menominee - Michigan
Recipe Exchange: Soups
Grandpa Murph’s Foot Stomping Chili
½-lb Beef kidney suet (diced fine or ground)
4-lbs Ground lean beef
1-Large onion, diced
1-small green pepper, diced
3-cloves of garlic diced
2-oz Chili powder (regular or Mexican style-your choice)
4-10 oz cans Tomato Puree
4-15 oz cans Red Beans
Salt, Black Pepper, and Cayenne pepper to taste
Jalapeno peppers if desired
In a large, heavy-bottomed pot over moderate heat, render suet and strain off cracklings. Add onions, green pepper, garlic and cook over moderate heat until onions are done and translucent. Stir occasionally.
In a heavy skillet, fry ground beef until all red is gone. Drain away all fat from meat and discard. Add meat to pot with veggies and stir well.
Add chili pepper, Cumin, some salt, black pepper, and if desired the Cayenne to taste.
Mix well until all spices are absorbed into the meat.
Add tomato puree.
Stir continuously to avoid scorching. Cook until it forms a paste with all ingredients blending together. It should be at a slow boil.
Add red beans and again stir continuously until it returns to a slow boil.
Add water until the desired consistency is obtained.
Add additional spices as needed.
Heat to a boil stirring often enough so as to ensure it does not scorch.
Reduce heat to low and allow to simmer for a couple of hours, stirring often to prevent scorching.
Hint: make early and allow to sit until cool for as many hours as you can. Then reheat. The flavor will be much more enhanced. Also if you like a thicker chili add Mesa Hernia flour as required to reach desired consistency.
Grandpa Murph would be proud. He would say, “Got a good scald on this batch!”