3 tablespoons lard, butter, or bacon drippings 2 onions, lg, coarsely chopped 8 pounds beef chuck or round, coarse grind 5 cloves garlic, finely chopped 5 1/3 tablespoons ground hot red chili powder 5 1/3 tablespoons ground red pepper 1 tablespoon cumin 1 teaspoon dried oregano, preferably mexican 3 cans (8 ounce size) tomato sauce 3 cups water 2 tablespoons salt parsley (optional) 1 cup corn flour (masa harina)
Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat.
Add the onions and cook until they are translucent.
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.
Add the tomato sauce, water, salt, and optional parsley.
Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
Stir in the corn flour (masa harina) to achieve the desired consistency.
Cook 10 minutes longer, stirring. Taste and adjust seasonings.
538 calories, 32 grams fat, 12 grams carbohydrates, 48 grams proteinper serving. This recipe is low in carbs.