Buzzard's breath chili

Yield: 16 servings

Measure Ingredient
3 tablespoons Lard,butter,or bacon dripins
2 \N Onions,lg,coarsely chopped
8 pounds Beef chuck,coarse grind or
8 pounds Beef round,coarse grind
5 \N Garlic cloves,finely chopped
5⅓ tablespoon Red chile,hot,ground
5⅓ tablespoon Red chile,mild,ground
1 tablespoon Cumin
1 teaspoon Oregano,dried,pref. Mexican
3 cans Tomato sauce(8oz ea)
3 cups Water
2 tablespoons Salt
\N \N 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 ½ 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.~

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