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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Serving: 8
3 tablespoons lard
4 pounds beef, coarse grind
1 onion
2 garlic cloves
3 teaspoons salt
1 teaspoon oregano,dried, pref. Mexican
1 teaspoon cumin
2 cups water
32 ounces tomatoes, whole
4 tablespoons hot red chili, ground
2 tablespoons mild red chili, ground
Melt the lard or bacon drippings in a large sauté pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned. Add the onions and garlic and cook until the onions are translucent. Stir in the salt, oregano, cumin, water, and tomatoes. Gradually stir in the ground chili, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally.