Buzzard's Breath Chili

16 Servings

3 T lard, butter, or bacon dripins
2 onions, lg, coarsely chopped
8 lb beef chuck, coarse grind or
8 lb beef round, coarse grind
5 garlic cloves, finely chopped
5 1/3 T red chile, hot, ground
5 1/3 T red chile, mild, ground
1 T cumin
1 t oregano, dried, pref. mexican
3 cn tomato sauce(8oz ea)
3 c water
2 T salt
1 parsley(optional)
1 c corn flour(masa harina)

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat.
Add the onions and cook until they are translucent.

2. 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.

3.
Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.

4.
Stir in the corn flour(masa harina) to achieve the desired consistency.

5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.