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Pecos river bowl of red

Yield: 6 Servings

Ingredients:

• 2 tb Lard
• 1 Onion
• 3 lb Beef coarse grind
• 3 Garlic cloves
• 4 tb Red chile hot ground
• 4 tb Red chile mild ground
• 2 ts Cumin ground
• 3 c Water
• 1 1/2 ts Salt

Instructions:

1. Melt the lard butter or drippings in a large heavy pot over medium heat. add the onions and cook until they are translucent. 2. Combine the meat with the garlic ground chili and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook stirring accasionally until the meat is evenly browned. 3. Stir in the water and salt. Bring to a boil then lower the heat and simmer uncovered for about 2 1/2 to 3 hours stirring occasionally until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings.

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