Welp, it looks like the 2020 college football season may be scrapped by this weekend. If so that will free me up for some extra hours in my new kitchen fussing over a batch or two of real, honest-to-Pete Texas chili. (Yes, "Texas chili" IS sort of a redundant term, since genuine "chile con carne" is, after all, a Texas creation.) But I digress... When Lon Evans was sherriff and ran the county lock-up cold winter nights would see some souls trying to get arrested just to have a bowl of Lon's jailhouse chili. Years ago I came across the recipe, adjusted for smaller kitchens and fewer servings, and as an act of Christian kindness I share it here: Lon Evans' Jailhouse Chili 1/8 pound beef suet, finely chopped 3 pounds beef chuck, cut into ½-inch cubes (only barbarians and damyankees use ground beef) 1.5 quarts boiling water 6 tbs chili powder 1 tbs ground oregano 1 tbs cumin 1 tbs salt 1/2 tbs red pepper (if you have ground chipotle, use it...you'll be glad you did!) 2 cloves garlic, minced 1/2 cup white cornmeal The recipe I received had no instructions, but since I've been making chili since I was 10 or 12 years old that part came easy to me. However, if you're uneasy about not having instructions here's how I put this recipe together: Render the suet in a heavy, large pot, stirring pert'near constantly; cast iron is best but "heavy" is critical. Don't let the suet brown, just melt it down good. If you want to leave it in the chili, fine--it'll be richer that way but will likely provoke a few more post-meal "burps." Otherwise remove the cooked-down suet and add it to your dog's ration--he'll be grateful, I guarantee. Add the cubed chuck, stirring and cooking it over medium heat until it turns gray. Not brown, gray. Add the boiling water, cover the pot and turn the heat down to low. (Here's when cast iron is your go-to pot: it has a heavy lid and will maintain an even heat over a small flame.) Simmer slowly for, oh, a couple of hours. In a separate mixing bowl, combine all the other ingredients except the corn meal. Then, when the meat is to-your-liking tender, add the dry ingredients. Stir well, cover and simmer another 20-30 minutes. Be careful of the timing--over-cooking will kill the spices. Finally, combine the cornmeal with a little cold water, then thin it out with a few tablespoons of the hot cooking liquid. Stir the mixture into the chili pot, being careful to keep the flame low and stir often to avoid sticking. Cook another 10-15 minutes to be sure the meal loses its "raw" flavor. If you want beans I recommend well-cooked pintos, well-drained and spooned into the chili bowl before chili is added. Now, for the record, this is not my personal recipe. THAT recipe is very similar, of course, but is stored in a Swiss bank's safe deposit box until 70 years after my death.