Romana's Spanish-American Cookery Chili

1. 1

   Remove the seeds and veins from the chile peppers, place in sufficient hot wate r to cover, bring to boiling point, and cool in the water, drain and remove the pulp with a spoon.

2. 2

   Cut the meat and suet in 3/4 inch cubes, heat the oil and fry the meat and suet to a light brown, then add onions and garlic and continue to cook, stirring continuously; before the onions start to brown add chile pulp, paprika, stir a few minutes.

* Per serving · 4 servings · Values may vary.

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