The fat surrounding the beef kidney. Plus enough other to fulfill recipe.
Used biscuit pan with liners; ready to fill off to one side.
Used stock pot to cook down not too fast. Stay nearby. Time not critical as mainly just getting water out.
Been a few years now (divorced); and as that chili starts with prep two days ahead it’s work for one man; fat rendering before that, preferably), so I recommend an online source over my recollection.
Once done I allowed to cool just slightly and then poured off into cupcake type papers. THEN to cool at room temp. Then to freezer bags.
You find some ground beef on sale that’s a little lean and add some. Etc.
Use with bone broth for those recipes, BUT TASTE TEST FIRST.
Beats them nasty little chemical cubes any day. Reward is worth the effort, IMO. Enough to last many months isn’t much more work.
I had to think about the San Antonio Chili Queens making it daily. As that city is to the US Army as San Diego is to USN, those underfed recruits and the cowboys off the cattle drives went straight to the Plaza for that chili.
Long benches and tables set out. These were men for whom beef & beans already staple. So what was the magic? Flavors, both subtle and stronger, a mix. Didn’t hit all at once.
And the fat portion. Enough, but not too much. (Fat Quality will matter, but don’t get fussy).
And I thought about what was for me appetite satiation.
Went from there. The answer to, “would you like another bowl?”, must always be in the affirmative.
Then it’s good chili.
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...runna pile-up on 6m SSB