Chef's Chili con Carne

3 lbs ground chuck
6 Tbs bacon fat/shortening
3 medium chopped onions
2 Tbs chopped garlic
4 Tbs chili powder
1 Tbs cumin powder
1 Tbs flour
1 large can tomatos
3 bay leaves
1 tsp salt
1 Tbs oregano
1 Tbs red wine vinegar
1 1/2 Tbs brown sugar
2 cups ripe black olives
1 large can red kidney beans

In 3-6 Tbs of bacon fat/shortening, lightly brown the onion and add the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula.

Add to the remaining fat the chili powder that has been mixed with the 1 Tbs flour. Make sure that there is enough fat in fryer. If not, add a Tbs or so, so that it mixes well. Stir until the mixture is smooth.

Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatos and cook gently for about 20 minutes.

Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours.

Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatos at the time you put in the kidney beans.

Serve with a bowl of crackers.

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