actually, the recipe called for 1 lb beef[or whatever]jerky
pounded until the fibers seperate and it becomes stringy and fluffy
very laborious-it’s called machaca
then render 1 lb of beef suet, or tallow
then mix in chilis
i browned the machaca slighly in tallow and added pepper relish to season—then mixed all this up by hand and squeezed out excess fat
then made a corn muffin batter with a little pepper relish added
i used this to make little corn dumplings cooked in the beef fat
added the dumplings on the side and watched it all go
it was the only chili eaten by all and all of it was eaten
very involved to make, tho it got rave reviews
i can give credit to the book i got this from if it is appropriate to do so—many chili concepts discussed[:I]
I must admit I’m curious as to why anyone would make chili using pemmican. I mean, pemmican is made with dried meat (venison, moose, bear, etc.), dried berries and fat.
has anybody had the pemmican chili?
i have recipe and made it for super bowl party several years back
very well recieved
very labor intensive
is it served in restaurant setting?[?]
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