Pecos river bowl of red

Yield: 6 servings

Measure Ingredient
2 tablespoons Lard
1 \N Onion
3 pounds Beef,coarse grind
3 \N Garlic cloves
4 tablespoons Red chile,hot,ground
4 tablespoons Red chile,mild,ground
2 teaspoons Cumin,ground
3 cups Water
1½ teaspoon Salt

1. Melt the lard, butter, or drippings in a large heavy pot over medium heat. add the onions and cook until they are translucent. 2. Combine the meat with the garlic, ground chili, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring accasionally, until the meat is evenly browned. 3. Stir in the water and salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 2½ to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings.

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