Pecos River Bowl Of Chili

Recipe Ingredients

2 tablespoons	30ml	Bacon drippings - or butter o
1 tablespoon	15ml	Onion - coarsely chopped (large)
3 lbs	1362g / 48oz	Lean beef - coarsely ground
3 lbs	1362g / 48oz	Garlic cloves - finely chopped (medium)
4 tablespoons	60ml	Ground chili peppers - (hot)
2 tablespoons	30ml	Ground chili peppers - (mild)
2 teaspoons	10ml	Ground cumin
3 cups	711ml	Water
1 1/2 teaspoons	7.5ml	Salt

Recipe Instructions

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 chiles 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 2 1/2 to 3 hours, stirring occasionally, until meat is very tender and flavors are well blended. Add more water if necessary.

Taste and adjust seasonings.

Source:
"Chili Madness" by Jane Butel

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