Categories: Chili, Beans 
      Yield: 8 servings 
  
      3 tb Lard                                1 ts Cumin 
      4 lb Beef,coarse grind                   2 c  Water 
      1    Onion                              32 oz Tomatoes,whole 
      2    Garlic cloves                       4 tb Red chile,hot,ground 
      3 ts Salt                                2 tb Red chile,mild,ground 
      1 ts Oregano,dried,pref. Mexican     
  
  1. Melt the lard or bacon drippings in a large saute 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.~ 2. Add the onions and 
  garlic and cook until the onions are translucent.~ 3. Stir in the salt, 
  oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground 
  chile, 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.~