Biker Gang Chili

6 lbs. kidney suet
40 lbs. ground beef
1 qt. vegetable oil
2 qts. Canola oil
4 (very) lg. yellow onions
10 med. heads garlic
1 bunch fresh parsley
1 (1/4 oz.) pkg. plus 2 peppers of
dried whole Habanero chilies
3 Ancho chili peppers
10 sm. hot chilies
12 Japanese red chili peppers
3 Tbsp. ground white pepper
3 Tbsp. fresh ground black peppers
1 (2.12 oz.) jar paprika
2 lbs. real butter
1 Tbsp. ground cumin
9 (15 oz.) cans tomato sauce
1 (12 oz.) can tomato paste
1 (3 or 4 oz.) jar accent
Salt to taste
Red chili or kidney beans

Render suet and drain. Brown beef in skillet using drained suet (throw
cracklins away). Put cooked beef in a very large cooking pot. Chop onions,
garlic and parsley (fine chop). Saute onions until clear, add garlic and
parsley. Cook 5 minutes or so. Do not brown garlic (it will be bitter).
Add to cooked meat. Add enough other oil to get desired amount. (If you
don't like your chili as greasy as mine, don't use extra oil.) Crush or
grind all of the whole chili peppers, remove stems. Add white and black
pepper, paprika and cumin. Mix all together thoroughly. Use about 1/2
tablespoon of this mixture for each pound of ground beef (more for
hotter). Add tomato sauce and paste. Cook 30 minutes, add butter and let
simmer 20 to 30 minutes. Salt to taste. Float chili over heated beans.
Eat. If you like extra hot chili, use more Habanero chilies

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