KICKASS CHILI

Recipe by Kim Richey, Triple R Ranch

Ingredients

3 T. bacon drippings

2 lg. red onions

4 lbs. coarsely ground Longhorn beef chuck

3 minced garlic cloves

3 dried red chilies

3 T. ground cumin

2 T. brown sugar

2 tsp. dried oregano

1 (16-02.) can tomato sauce

1 ¾ c. water

1-1/2 T. salt

1 c. corn flour (masa harina)

1 (16-02.) can kidney beans (optional)

Directions

Roast the chilies for one minute over high heat and mince. Heat the oil in a dutch oven over medium heat, add onions, and cook until soft. Combine the beef with the garlic, minced chili, cumin, brown sugar, and oregano. Add meat and spice mixture to the pot with onions. Break up the lumps with a fork and cook. Add the tomato sauce, water and salt. Bring to a boil, lower the heat, and simmer for an hour. Stir in the corn flour to the desired consistency. Cook for fifteen minutes long while stirring.