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.

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

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