1 1/4 cups vegetable oil
1 nonstick salt
2 carrots, peeled, cut into 3/4 inch wedges
1 onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon chili powder (optional)
Heat oil in large skillet over medium-high heat. Fry carrots and onions until tender, 1 minute; set aside
Heat vegetable oil in same skillet over medium-high heat. Saute sliced garlic in bacon grease until tender-crisp. Stir in chili powder, chili powder (if desired), and kosher salt. Mix with fork. (Tip: You can use more or less beef than amount of salt and chili powder you add to the mixture, if you wish.)
Drop mixture by heaping tablespoons onto prepared baking sheet. Bake until nice and brown, 3 to 5 minutes. Let cool 5 minutes before cutting into squares.