Buzzard's breath chili

Yield: 16 servings

Ingredients:

3 tb Lard butter or bacon dripins 1 tb Cumin
2 Onions

Instructions:

lg coarsely chopped 1 ts Oregano dried pref. Mexican 8 lb Beef chuck coarse grind or 3 cn Tomato sauce(8oz ea) 8 lb Beef round coarse grind 3 c Water 5 Garlic cloves finely chopped 2 tb Salt 5 1/3 tb Red chile hot ground Parsley(optional) 5 1/3 tb Red chile mild ground 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.~