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Buzzard's Breath Chili

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Rating: 5/5 5 stars
2 reviews

recipe is ready in 1-2 hrs time: 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.


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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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

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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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