knock off Steak 'n Shake chili

Warning….the following recipe has chili made with beans so if that offends you please just move along. 

If you grew up in the mid-West some time since 1934 then you may have had Steak ’n Shake chili so often that you learned to crave it especially say later in your adolescent years. 

Knock off Steak ‘n Shake Chili

This recipe came from an unknown source and was published in our local fish wrapper many years ago. I have gone so far as to make this chili, eat it, and then go to Steak ’n Shake and eat theirs for comparison. I swear this recipe is very close if not exactly the recipe they use! MOST IMPORTANT - NO SUBSTITUTES

• 1/2 pound lean ground round 

• 1/2 teaspoon salt 

• 1/2 teaspoon paprika 

• 16 ounce can of Bush's chili hot beans 

• 1/2 can water 

• 1 1/2 teaspoons ground cumin 

• 1 1/4 teaspoons Spice Island chili con carne seasoning 

• 1/8 teaspoon ground black pepper 

• 1/16 teaspoon allspice 

• beef tenderloin suet (optional fat but go easy on it) 

Brown beef (and suet) in cast iron skillet chopping occasionally until done. During the browning add the salt, pepper and paprika. Add beans, scrape can well, and water. Stir in the remaining spices. Simmer over low heat 30 minutes, stirring occasionally. This chili is best fresh as it tends to thicken when refrigerated and seems to lose its oomph within a couple days.