📝 Instructions
= Recipe
1. In a large heavy pot, melt 0.25 lb suet (beef fat) over medium heat until you have about an inch of liquid fat. Remove and discard the solid pieces.
2. Sauté 1 large onion (chopped) in the fat until translucent.
3. In a large bowl, combine 1 lb ground beef, 0.5 lb ground veal, and 0.5 lb ground pork. Season with salt, pepper, 2 tsp garlic powder, 1 tsp chili powder, and 1 tsp cumin seed. Season 2 cans kidney beans (drained) separately with a little salt and pepper.
4. Add the seasoned meat to the sautéed onions and cook until browned. Stir in the seasoned kidney beans, 1 can beef consommé, and 1 drop red wine vinegar. Simmer 1 hour, stirring occasionally. Adjust seasoning to taste.
5. Cook 3 lbs spaghetti according to package directions. Drain and divide among six plates. Spoon the chili over each plate of spaghetti and top with grated Parmesan cheese.
