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1
All spoons are mounded measurements, but no higher than salt would form. All spices are GFS brand. There's a lot of difference in combination seasonings (cajun seasoning, chili powder and beef base) from one brand to the next. I order the 5 pound mylar bag of unflavored textured vegetable protein from motherearthproducts dot com. It's a quality product in all respects.
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2
Prepare the beans in a separate process.
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3
Simmer dried beans in a covered pot (with beef base, dried peppers, cumin, salt and garlic pwdr) for 2 to 3 hours in a one to two mix of tomato juice and water.
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4
Stir occasionally, adding more tomato juice/water mixture if needed.
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5
The cooked tender beans should be swimming in a generous amount of broth.
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6
Prepare the chilli by first rendering the suet in a little water on high heat in a 7 quart stew pot.
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7
Once rendered into liquid, allow to cool some before skimming off any foam and adding the ground round.
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8
On medium high heat, stir and mince until the meat's just fully cooked.
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9
On low heat, add the remaining (meat prep) ingredients and mix well.
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10
Finally, add your previously prepared beans and broth.
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11
Return to medium high heat and stir until the pot comes to a low boil.
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12
Set heat to warm and serve with oyster crackers and Tabasco sauce.
