1 tablespoon bacon drippings
1 large onion, coarsely chopped
3 pounds beef, coarsely ground
1 1/2 teaspoons garlic, minced
1/4 cup ground chili peppers, red hot
1/4 cup ground chili peppers, red mild
1 tablespoon ground cumin
3 cups water
2 teaspoons salt

Melt bacon drippings in heavy Dutch oven; add onion and cook about 5 minutes until tender. Mix meat with garlic, chiles and cumin. Add to the onion and cook, stirring often, about 15 minutes until the meat loses its pink color. Stir in the remaining ingredients. Simmer uncovered 3 to 4 hours or until the meat is very tender and flavors are well blended, adding more water as needed. Adjust seasonings to taste. Makes 8 servings.

Optional: Add 1 cup dry pinto beans, soaked & boiled.

Serving Size: 8