16 Servings

3	Tbsp.	Lard, Butter or bacon drippings
2	lge	Onions, coarsely Chopped
8	lb	Beef Chuck (or round) coarse grind
5		Garlic Cloves, finely chopped
5 1/3	Tbsp.	Red Chile, hot, Ground
5 1/3	Tbsp.	Red Chile, mild, Ground
1	Tbsp.	Cumin
1	tsp.	Oregano, dried, pref. Mexican
3		cans, Tomato Sauce (8oz. cans)
3	C.	Water
2	Tbsp.	Salt
		Parsley (Optional)
1	C.	Corn Flour (masa harina)

• Melt the lard, butter or bacon drippings in a heavy pot over medium heat. Add the onions and cook until they are translucent.
• 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 constantly, 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.