Title: Buzzard's Breath Chili
Categories: Chili Bean
Yield: 16 Servings
| 3 | tb | Lard,butter,or bacon dripins |
| 2 | | Onions,lg,coarsely chopped |
| 8 | lb | Beef chuck,coarse grind or |
| 8 | lb | Beef round,coarse grind |
| 5 | | Garlic cloves,finely chopped |
| 5 1/3 | tb | Red chile,hot,ground |
| 5 1/3 | tb | Red chile,mild,ground |
| 1 | tb | Cumin |
| 1 | ts | Oregano,dried,pref. Mexican |
| 3 | cn | Tomato sauce(8oz ea) |
| 3 | c | Water |
| 2 | tb | Salt |
| | | Parsley(optional) |
| 1 | c | Corn flour(masa harina) |
1. Melt the lard, butter, or bacon drippings in a large heavy pot over
medium heat. Add the onions and cook until they are translucent.~ 2.
Combine the beef with the garlic, ground chile, cumin, and oregano. Add
this meat-and-spice mixture to the pot with the onions. Break up any lumps
with a fork and cook, stirring occasionally about 1/2 hour, until the meat
is evenly browned.~ 3. Add the tomato sauce, water, salt, and optional
parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1
hour.~ 4. Stir in the corn flour(masa harina) to achieve the desired
consistency.~ 5. Cook 10 minutes longer, stirring. Taste and adjust
seasonings.~