My latest batch of chili is on the stove. I keep tweaking the recipe every time I make it to try something new. This time I finely chopped beef suet and melted it down, while cooking chopped onions and green pepper in it to help give it added flavor. I have used suet for my Coney Island sauce before but not in my regular chili. Not pictured is the white vinegar, and the masa I also add to the chili near the end to thicken it up. I use the cheapest ground beef they have because it has the highest fat content. I like beans in mine, but you could easily substitute more meat for the beans. The Gold Star Cincinnati Chili seasoning has become my favorite off the shelf seasoning. I really dig it's flavor. I also add in extra cumin. Ignore the coffee and bbq sauce in the back ground they dont go in the chili. The two partially hidden cans are Rotel Hot Diced Tomatoes with Habanaros, and Contadina Tomato Paste. Cant wait till it is done cooking.