3 tablespoons Lard,butter — or bacon dripins
2 Onions,lg — coarsely chopped
8 pounds Beef chuck — coarse grind or
8 pounds Beef round — coarse grind
5 Garlic cloves — finely chopped
5 1/3 tablespoons Red chile,hot — ground
5 1/3 tablespoons Red chile,mild — ground
1 tablespoon Cumin
1 teaspoon Oregano,dried — pref. Mexican
3 cans Tomato sauce(8oz ea)
3 cups Water
2 tablespoons Salt
Parsley(optional) 1 cup 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.~