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8 pounds beef chuck or beef round, ground coarsely
3 tablespoon Lard, butter or bacon drippings
2 large onions, chopped
5 Garlic cloves, finely chopped
5 1/3 T Red chilies, hot, ground
5 1/3 TB Red chilies, mild, ground
1 TB Cumin
1 tsp. Oregano, dried, pref. Mexican
3 cans Tomato sauce (8oz ea.)
3 cups Water
2 TB Salt
1 cup Corn flour (masa harina)
Melt the lard, butter, or bacon 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 chilies, 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.
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 corn flour (masa harina) to achieve the desired consistency.
Cook 10 minutes longer, stirring. Taste and adjust seasonings.