Buzzard's Breath Chili
ready in: 1-2 hrs
recipe id: 48023
cook method: stovetop
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
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.
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