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Buzzard's Breath Chili Recipe

3 T Lard, butter, or bacon drippings
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
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.~

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