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Buzzard's Breath Chili beef, chili, beans 3 tablespoon 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 tablespoon red chile,hot,ground 5 1/3 tablespoon red chile,mild,ground 1 tablespoon cumin 1 teaspoon oregano,dried,pref. mexican 3 can tomato sauce(8oz ea) 3 cup water 2 tablespoon salt 1 parsley(optional) 1 cup 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.~ Yield: 16 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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