From the 1979 Philip Morris cookbook – Famous Chili Recipes from Marlboro Country

Chili pangs” could strike a man whenever the skies got gray and the wind turned cold. A plate of Texas Red was a sure cure. Hot and hearty, it was the kind of chili that warmed a cowhand’s belly and brought him back for more.

1/4 pound suet, finely chopped
6 pounds lean beef, coarsely cubed
1 cup chili powder (about 4 1/2 ounces)
2 tablespoons crushed cumin seeds or ground cumin
2 tablespoons ground oregano
2 tablespoons salt
1 to 2 tablespoons cayenne pepper
4 cloves garlic, minced
2 quarts beef stock or canned beef broth
1/2 cup masa harina or cornmeal
1/2 cold water

Fry suet in Marlboro Chili Kettle until crisp. Then add beef, about 1 pound at a time and brown, stirring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover and simmer 1 1/2 – 2 hours. Skim off fat. Combine masa harina or cornmeal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts.

Suet (/ˈsuː.ɪt/) is raw beef or mutton fat, especially the hard fat found around the loins and kidneys.

Masa is Spanish for dough, but in Mexico it sometimes refers to cornmeal dough (masa de maíz in Spanish). It is used for making tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form is called masa harina; it is reconstituted with water.