Buzzard's Breath Chili

• 3 tablespoons lard
• 2 each onions chopped
• 8 pounds beef chuck ground
• 8 pounds ground beef, extra lean ground
• 5 each garlic cloves chopped
• 513 tablespoons red hot chili pepper, dried ground
• 1 tablespoon cumin
• 1 teaspoon oregano dried
• 3 cans tomato sauce
• 3 cups water
• 2 tablespoons salt
• 1 cup cornstarch

1. Melt the lard, butter, or bacon drippings in a large heavy pot over heat.
2. Add the onions and cook until they are translucent.
3. Combine the beef with the garlic, ground chile, cumin, and oregano.
4. Add this meat-and-spice mixture to the pot with the onions.
5. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.
6. Add the tomato sauce, water, salt, and optional parsley.
7. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
8. Stir in the corn flour(masa harina) to achieve the desired consistency.
9. Cook 10 minutes longer, stirring.
10. Taste and adjust seasonings.
11. Note: You can always add canned kidney beans or pinto beans.

lard, onions, beef chuck ground, ground beef, garlic, red hot chili pepper, cumin, oregano, tomato sauce, water, salt, cornstarch

Taken from recipeland.com/recipe/v/buzzards-breath-chili-42499 (may not work)