Categories: Chili, Beans 
      Yield: 16 servings 
  
      3 tb Lard,butter,or bacon dripins        1 tb Cumin 
      2    Onions,lg,coarsely chopped          1 ts Oregano,dried,pref. Mexican 
      8 lb Beef chuck,coarse grind or          3 cn Tomato sauce(8oz ea) 
      8 lb Beef round,coarse grind             3 c  Water 
      5    Garlic cloves,finely chopped        2 tb Salt 
  5 1/3 tb Red chile,hot,ground                     Parsley(optional) 
  5 1/3 tb Red chile,mild,ground               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.~ 5. Cook 10 minutes longer, stirring. Taste and adjust 
  seasonings.~