Redlands Red(Chili)

• 3 Tbsp. bacon drippings
• 2 lb. round steak
• 3 Tbsp. flour
• 1 medium onion, coarsely chopped
• 5 Tbsp. ground hot red chile
• 3 Tbsp. mild red chile
• 1 1/2 tsp. salt
• 1/2 tsp. oregano
• 4 c. beef broth
• pinch of cumin
• 6 c. stewed pinto beans
• 1 medium clove garlic

1. Cut beef into 1/2-inch cubes.
2. Coat beef in flour by combining in paper bag and shaking.
3. Melt bacon drippings in skillet or Dutch oven.
4. Add beef and brown.
5. Add onion and garlic and cook until translucent.
6. Stir in the ground chile and coat beef and onion evenly.
7. Add remaining ingredients.
8. Reduce heat to low; slowly add broth and stir until thickened.
9. Cook, uncovered, for 1 to 2 hours. Serve over stewed pinto beans.
10. Serves 6.

bacon drippings, steak, flour, onion, ground hot red chile, red chile, salt, oregano, beef broth, cumin, pinto beans, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=750419 (may not work)