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Buzzard's Breath Chili

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Rating: 5/5
2 reviews

ready in: 1-2 hrs
serves/makes:   16

recipe id: 48023
cook method: stovetop

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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.

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538 calories, 32 grams fat, 12 grams carbohydrates, 48 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I found this recipe back in 1985 and have used it many times since. It is a full flavor meaty dish. I use cubed bites of meat instead of ground.

Guest at

REVIEW: 5 star recipe rating
This is actually my fathers (Tom Griffin) chili recipe. He won the World Chili Championship with it at Terlingua, Texas in 1977.

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