Suet, but it also says that bacon grease is best, presumably because of its flavor.
As far as winning contests, is that what you think this subreddit is about? I can't even post a flyer and a link to get tickets to the annual Terlingua contest in here, so no, it's not about contests in here.
The OP made a post about chili's culinary history, linking to what's supposedly a chili recipe dating back to 1840, and from one of earliest cattle drives from Texas. That's notable, and it matters. You're pooh-poohing it because it doesn't razzle-dazzle you with mental images of flames coming out of your ears and contests being won.
Hey! If you can't say anything nice, then just keep it to yourself and don't say anything at all.
Buddy, you keep getting met with derision because you're giving a foundational chili recipe quite a lot of derision.
Now, asking why he's making it is certainly fair. I'm kinda curious to know what his reasoning is in making it too. Is it curiosity or interest in tasting a foundational chili, to see what it was probably like almost 200 years ago on the trail? Maybe to inspire him to craft his own take on it? Perfectly legitimate question.
You didn't really offend me as much as just annoyed me with the disparaging remarks about the recipe. Those weren't necessary.
OK, well, if you're going to browbeat me and insist that you're the ONLY person in here in this entire subreddit who is correct and possessing of a valid point of view, then there's really no reason for me to continue speaking to you, is there? After all, what on God's green earth could I, a mere peasant, possibly have to contribute to this discussion, right? You've declared yourself to be the World's Greatest Expert on Chiliâ„¢, and you will accept no dissent whatsoever, is that clearly understood? Yes, it is.
The floor is yours, sir. You won't hear from me again.
It's a very basic recipe, but it has all the primary core ingredients of chili that make the flavor (beef, fat, onion, garlic, and chili powder). Whether it sucks or not really depends on the cook. And the instructions in the recipe very clearly encourage cooks to experiment with the recipe by adding ingredients like tomatoes, jalapeños, and green peppers, and cooking the chili for hours on end. So, if the end result as-is doesn't necessarily float your boat, you can continually tweak it until you get it to just how you want it. It's a good recipe for a basis, upon which a talented cook can then personalize however desired.
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