Shelly's Recipe

BUZZARDS BREATH CHILI

Category: Chili

3 tbsp lard, butter or bacon drippings
2 large onions, coarsely chopped
8 lbs beef chuck or round, coarse chili grind
5 cloves garlic, finely chopped
5 tbsp, plus 1 tsp ground hot red chile
5 tbsp, plus 1 tsp ground mild red chile
1 tbsp ground cumin
1 tsp dried oregano (preferably Mexican oregano)
3 (8 oz) cans tomato sauce
3 cups water
2 tbsp salt
Parsley (optional)
1 cup masa harina (corn flour)

Melt the lard, butter or 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 onions in the pot. Break up any lumps with a fork and cook, stirring occasionally, about 30 minutes, until 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 masa harina to achieve the desired consistency.

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