Instructions: Use the cheaper cuts of meat and chop or cut in small chunks (do not grind). Mix thoroughly with Gebhardts Chili Powder, garlic and flour. Melt fat and suet in a large, deep pot and fry onion until tender before adding the meat mixture. Cook 15 minutes; add salt and gradually pour on the hot water. Simmer 45 minutes or until meat is tender. Then add the Gebhardts Mexican Style Beans and heat thoroughly before serving.

Variation: Add No. 1 can tomato puree and one teaspoon comino seed, curshed, to the chili mixture with the beans. Heat thoroughly before serving.

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