Mexican Chili Con Carne

Here is another recipe from 1968.A good one to fix now that it is fall weather.

Mexican Chili Con Carne
Betty L. Rippetoe

2 pounds stew meat
2 Tablespoon chili powder
2 cloves garlic, minced
3 Tablespoon flour
4 Tablespoon vegetable oil
2 Tablespoon suet, chopped
1 large onion, chopped
2 teaspoon salt
1 1/2 quarts water
1 9 No. 2 size) can chili beans
Dice meat into 3/4 inch cubes . ( This is easier to cut if partially frozen). Fry onion until tender in oil with suet added. Add meat, chili powder, garlic and flour. Cook for 15 minutes. Add salt and hot water and simmer 45 minutes or until tender. Add chili beans and heat thoroughly.