Yield: 6 Servings
|2 tablespoons||Bacon drippings; or butter o|
|1 large||Onion; coarsely chopped|
|3 pounds||Lean beef; coarsely ground|
|3 mediums||Garlic cloves; finely choppe|
|4 tablespoons||Ground chili peppers; (hot)|
|2 tablespoons||Ground chili peppers; (mild)|
|2 teaspoons||Ground cumin|
Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard, butter, or drippings in a large heavy pot over medium heat. Add the onions and cook until transparent but not browned, about 5 minutes.
Combine meat with garlic, ground chilis and cumin.
Add this meat-spice mixture with a fork and cook, stirring occasionally, until meat is evenly browned. Stir in water and salt.
Bring to a boil, then lower heat and simmer, uncovered, for about 2½ to 3 hours, stirring occasionally, until meat is very tender and flavors are well blended. Add more water if necessary. Taste and adjust seasonings.