re: #138 The Vicious Babushka

Pork

Oh. I would suggest the Joy of Cooking’s Chili Con Carne recipe. It’s beef chili, and fantastic. I normally use olive oil for the fat and lamb would substitute well for the beef.

(Edit to add: I normally work from the 1997 edition, but the latest should have a similar recipe. The 1960s edition that I have calls for bacon fat or butter, both of which are outright, I think. And both of which can be cleanly substituted with vegetable oil of some sort.)