Buzzard's Breath Chili

Recipe Ingredients

3 tablespoons	45ml	Lard - butter, or bacon dripins
2		Onions - coarsely chopped (large)
8 lbs	3632g / 128oz	Beef chuck - coarse grind or
8 lbs	3632g / 128oz	Beef round - coarse grind
5		Garlic cloves - finely chopped
5 3.3333333333333E+14/1.0E+15 tablespoons	80ml	Red chile - hot, ground
5 3.3333333333333E+14/1.0E+15 tablespoons	80ml	Red chile - mild, ground
1 tablespoon	15ml	Cumin
1 teaspoon	5ml	Oregano - dried, pref. Mexican
3		Tomato sauce - (8oz ea)
3 cups	711ml	Water
2 tablespoons	30ml	Salt
		Parsley - (optional)
1 cup	62g / 2.2oz	Corn flour - (masa harina)

Recipe Instructions

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 1/2 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.~

Source:
Marvin Bullard

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