Pecos River Bowl Of Chili
2 T bacon drippings, or butter o
1 lg onion, coarsely chopped
3 lb lean beef, coarsely ground
3 md garlic cloves, finely choppe
4 T ground chili peppers, (hot)
2 T ground chili peppers, (mild)
2 t cumin, Ground
3 c water
1 1/2 t salt
Melt lard, butter, or drippings in a large heavy pot over medium heat.
Add the onions and cook until transparent but not browned, about 5 minutes. Combine meat with garlic, ground chilis and cumin.
Add this meat-spice mixture with a fork and cook, stirring occasionally, until meat is evenly browned.
Stir in water and salt. Bring to a boil, then lower heat and simmer, uncovered, for about 2
1/2 to 3 hours, stirring occasionally, until meat is very tender and flavors are well blended.
Add more water if necessary.
Taste and adjust seasonings.