3 tablespoons Lard,butter -- or bacon dripins 2 Onions,lg -- coarsely chopped 8 pounds Beef chuck -- coarse grind or 8 pounds Beef round -- coarse grind 5 Garlic cloves -- finely chopped 5 1/3 tablespoons Red chile,hot -- ground 5 1/3 tablespoons Red chile,mild -- ground 1 tablespoon Cumin 1 teaspoon Oregano,dried -- pref. Mexican 3 cans Tomato sauce(8oz ea) 3 cups Water 2 tablespoons Salt Parsley(optional) 1 cup 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.~
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