Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Buzzard's Breath Chili

Yield: 16 Servings

3 T lard,butter,or bacon dripins
2 onions,lg,coarsely chopped
8 lb beef chuck,coarse grind or
8 lb beef round,coarse grind
5 garlic cloves,finely chopped
5 1/3 T red chile,hot,ground
5 1/3 T red chile,mild,ground
1 T cumin
1 t oregano,dried,pref. mexican
3 cn tomato sauce(8oz ea)
3 c water
2 T salt
1 parsley(optional)
1 c corn flour(masa harina)

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

         ©2007-2017 All rights Reserved.