Recipe - Buzzards Breath Chili

3 tablespoon Lard;butter, or bacon
dripins
2 Onions;lg, coarsely chopped
8 pound Beef chuck; coarse grind or
8 pound 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 cn Tomato sauce; (8oz ea)
3 cup Water
2 tablespoon Salt
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 meatandspice mixture to the pot with the onions. Break up any lumps
with a fork and cook, stirring occasionally about One half 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.~

Recipe by: MasterCook Archives

Posted to recipeludigest Volume 01 Number 577 by Rodeo46898
Rodeo46898@aol.com on Jan 22, 1998