Tigua Hot Chili

• 1 1/2 lb. lean boneless chuck, cut into bite size cubes
• 1 large onion, chopped
• 6 Tbsp. lard or shortening
• 2 Tbsp. flour
• 3/4 c. powdered red chili
• 2 c. beef bouillon
• 2 garlic cloves, crushed
• 1 tsp. oregano
• 1/2 tsp. ground cumin
• 1 tsp. salt
• 2 potatoes, peeled and cut into bite size hunks

1. Brown beef and onion in 3 tablespoons of the shortening; remove from heat.
2. In a deep saucepan over low heat, melt remaining lard or shortening.
3. Whisk in flour, stirring until well blended.
4. Gradually add chili and bouillon in small, alternating amounts, creating a smooth, thick sauce.
5. Add remaining seasonings, adjusting to taste.
6. Simmer over low heat for 10 minutes.
7. Add browned beef and onion.
8. Cover; simmer for 45 minutes.
9. Degrease the top of the chili, if necessary.
10. Add potatoes, if desired.
11. Simmer 20 minutes more.
12. Meat should be very tender.
13. If not, simmer another 10 to 15 minutes.

lean boneless chuck, onion, lard, flour, powdered red chili, beef bouillon, garlic, oregano, ground cumin, salt, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738482 (may not work)