Buzzard's Breath Chili

      Yield: 16 Servings

      3 T  lard,butter,or bacon dripins

      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

      1    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.