Title: Pecos River Bowl of Chili
Categories: Beef
Yield: 6 Servings

2	tb	Bacon drippings; or butter o
1	lg	Onion; coarsely chopped
3	lb	Lean beef; coarsely ground
3	md	Garlic cloves; finely choppe
4	tb	Ground chili peppers; (hot)
2	tb	Ground chili peppers; (mild)
2	ts	Ground cumin
3	c	Water
1 1/2	ts	Salt

Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard, butter, or drippings in a large heavy pot over medium heat. Add the onions and cook until transparent but not browned, about 5 minutes. Combine meat with garlic, ground chilis and cumin. Add this meat-spice mixture with a fork and cook, stirring occasionally, until meat is evenly browned. Stir in water and salt. Bring to a boil, then lower heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until meat is very tender and flavors are well blended. Add more water if necessary. Taste and adjust seasonings.

Serves 6.

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