An Illinois Chilli Question

I want to make a traditional Springfield Illinois Chilli, and I posted some questions on the Professional Forum but I can’t find the answer. If you would give it a read and see if you may be able to help I’d appreciate it. Here is the link.
http://www.roadfood.com/Forums/Illinois-Chilli-m478312.aspx

I would render the suet, set that aside.  Fry up the hamburger, drain that. Then add both meats back into the pot, keep frying and add the garlic and onions and spices one by one, turning and frying all for a minute.  Its modern times, get all the fat out but you will have flavor of fat in the product.  The Cincinatti Chili thats posted on this forum I make all the time, I do the same.
Fry the meat, drain.
Add the meat back to the pot.
Add the garlic and onions.
Add the spices one by one, with the sauces, chocolate.
Spices need to cook.