From the 1979 Philip Morris cookbook – Famous Chili Recipes from Marlboro Country
Chuckwagon cooks from around San Antonio were mighty proud of their chili and mighty set in their ways of puttin’ peppers in and leavin’ beans out. But San Antone Chili sure stuck to your ribs, and even if you liked beans, you didn’t complain. At least where the cook could hear you.
1/2 pound suet
2 pounds lean beef shoulder
1 pound lean pork shoulder
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
3 onions, choped
6 cloves garlic, minced, or 1 teaspoon garlic powder
1 1/2 quarts beef stock or canned beef broth
4 dried Ancho peppers
1 dried Pastilla pepper
1 dried Casbel pepper
1 tablespoon crushed cumin seeds or ground cumin
Fry suet in Marlboro Chili Kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown paper bag. Add meat and shake to coat. Save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking. Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil; then reduce heat and simmer slowly while preparing peppers.
Wash peppers under cold running water; remove stems and seeds. Put in a saucepan; cover with water and boil for 5 minutes. Let steep 10 minutes. Lift out peppers and grind or puree, adding 1 1/2 cups water in which peppers were cooked. Add to meat, cover and simmer 2 -3 hours or until meat is tender. Grind cumin seeds using a mortar and pestle or a heavy spoon in a cup; add to chili. Add salt to taste. Mix flour saved from browning meat (about 1/4 cup) with cold water; add to chili and cook 3 to 5 minutes to thicken. Makes about 2 1/2 quarts.
*If these peppers are unavailable, substitute 4 to 6 tablespoons of chili powder.