3 tbsp. lard, butter or bacon drippings
2 lg. onions, coarsely chopped
8 lbs. beef chuck or round, chili grind
5 cloves garlic, crushed
5 tbsp. plus 1 tsp. ground mild red chilies
1 tsp. oregano (Mexican is best)
2 tbsp. salt
5 tbsp. plus 1 tsp. ground hot red chilies
1 tbsp. cumin
3 c. water
1 c. masa flour
3 lg. cans tomato sauce
3 lg. tomato sauce cans water

Prepared chili powder can be substituted for fresh chilies. Start with 6 tablespoons and add to taste.

Melt lard, butter or drippings in large, heavy pot over medium heat. Add onions and cook until clear. Combine beef, garlic, chili, cumin and oregano; add to onions. Break up lumps and cook, stirring occasionally for 1/2 hour. Add tomato sauce, water and salt. Bring to boil, lower heat and simmer for 1-2 hours, uncovered. After cooking, mix masa flour with water and slowly blend into chili; cook 10 minutes longer, uncovered. Serve with pinto beans, onion and grated cheese. Always best the next day.

Serves 16.