---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pecos River Bowl of Chili
 Categories: Beef, Chili
      Yield: 6 servings
 
      2 tb Bacon drippings; or butter o
      1 lg Onion; coarsely chopped
      3 lb Lean beef; coarsely ground
      3 md Garlic cloves; finely choppe
      4 tb Ground chili peppers; (hot)
      2 tb Ground chili peppers; (mild)
      2 ts Ground cumin
      3 c  Water
  1 1/2 ts Salt
 
  Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard,
  butter, or drippings in a large heavy pot over medium heat. Add the onions
  and cook until transparent but not browned, about 5 minutes. Combine meat
  with garlic, ground chilis and cumin.
   Add this meat-spice mixture with a fork and cook, stirring occasionally,
  until meat is evenly browned. Stir in water and salt.
   Bring to a boil, then lower heat and simmer, uncovered, for about 2 1/2 to
  3 hours, stirring occasionally, until meat is very tender and flavors are
  well blended. Add more water if necessary. Taste and adjust seasonings.
  
   Serves 6.
 
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