3 to 5tablespoonschili powder, or according to taste
4cups canned Italian plum tomatoes
Salt to taste, if desired
Freshly ground pepper to taste
1tablespoonred wine vinegar
Heat the suet and water in a deep skillet or casserole and cook, stirring, until much of the fat has been rendered. The water will evaporate. Remove and discard the piece of suet and pour off all but 2tablespoons of the rendered fat.
Add the onions, and when wilted and translucent, add the beef and pork. Stir with the side of a kitchen spoon to break up the meat. Add the garlic and chili powder. Crush the oregano in the palm of the hand and add it. Crush the cumin seeds in a mortar or blender and add it. Add the tomatoes and stir to blend thoroughly. Bring to the boil and add the remaining ingredients. Partly cover and simmer about 1 hour, stirring occasionally. Skim off the fat as it accumulates.
Add a drained can of kidney or pinto beans to the chili. Serve the chili, if desired, with a dollop of sour cream on each serving or with lime wedges to be squeezed onto it.