Pecos river bowl of red
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lard |
| 1 | Onion | |
| 3 | pounds | Beef,coarse grind |
| 3 | Garlic cloves | |
| 4 | tablespoons | Red chile,hot,ground |
| 4 | tablespoons | Red chile,mild,ground |
| 2 | teaspoons | Cumin,ground |
| 3 | cups | Water |
| 1½ | teaspoon | Salt |
Directions
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.