Pedernales River Chili Con Carne

• 3 tablespoons lard
• 4 lbs beef, coarse grind
• 1 onion
• 2 garlic cloves
• 3 teaspoons salt
• 1 teaspoon dried oregano, pref. Mexican
• 1 teaspoon cumin
• 2 cups water
• 32 ounces tomatoes, whole
• 4 tablespoons hot red chili peppers, ground
• 2 tablespoons mild red chilies, ground

1. Melt the lard or bacon drippings in a large saute pan over medium heat.
2. Add the meat to the pan.
3. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2.
4. Add the onions and garlic and cook until the onions are translucent.~ 3.
5. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4.
6. Gradually stir in the ground chili, testing until you achieve the degree of hotness and flavor the suits your palate.
7. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour.
8. Stir occasionally.~ - - - - - - - - - - - - - - - - - -.

lard, beef, onion, garlic, salt, oregano, cumin, water, tomatoes, hot red chili peppers, red chilies

Taken from www.food.com/recipe/pedernales-river-chili-con-carne-1530 (may not work)