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.~