10 lb. course ground meat, some fat included
12 cloves garlic, chopped
4 whole onions, chopped
4 tbsp. chili powder
1 1/2 tbsp. cumino seed
1 level tbsp. red pepper
Salt & pepper to taste

Saute fat, ground meat and garlic. Cook slow until meat separates. Add all seasoning and 4 tablespoons paprika. Cook slowly. Add sifted flour, a little at a time, until it thickens to where you can't hardly stir it. Mix well.

Pour in large, flat pan 2 inches or more deep and press down. Let cool. When cold cut into 1 pound size blocks, wrap in foil and freeze. When ready to eat place in saucepan. Add 1 quart water to each block used and heat slowly. Add red beans if desired. Serve over rice or eat as is. Good both ways.