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Buzzard's Breath Chili

Buzzard's Breath Chili Recipe


  • 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)
  • Parsley (optional)


  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 chilies, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions.
  3. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.
  4. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
  5. Stir in the corn flour (Masa Harina) to achieve the desired consistency.
  6. Cook 10 minutes longer, stirring.
  7. Taste and adjust seasonings.

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