Recipe - Authentic Texas Border Chili

3 Tomatoes,med
1 Onion,Burmuda,lg,fine chop
One fourth teaspoon Oregano,dried,pref. Mexican
2 teaspoon Paprika
5 Garlic cloves,lg,fine chop
4 pound Beef shank,coarse grind
1 tablespoon Lard,butter,or bacon dripins
4 Scallions,in bunches,chopped
5 Bell pepper(s)
5 Serrano chiles,fresh
1 pound Chorizo sausage or
1 pound Sausage,hot,nonItalian
4 Garlic cloves,med,fine chop
2 teaspoon Salt
4 tablespoon Red chile,hot,ground
4 tablespoon Red chile,mild,ground
3 tablespoon Cumin seeds
Beer
Water

1. Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the mixture into
a large heavy pot and add the beef.

2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium
heat. Add the scallions, bell peppers, serrano chiles, sausage, and the
remaining garlic, and cook until the onions are translucent and the sausage
is browned.

3. Place the cumin seeds in a 300' oven for a few minutes until lightly
browned. Remove seeds from the oven and crush them with a mallet. Stir the
vegetables into the beef and tomato mixture. Add the salt ground chile,
cumin, and enough water or beer to cover. Bring to a boil over mediumhigh
heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and
adjust seasonings.