Pedernales River Chili

3 tb Lard

4 lb Beef,coarse grind

1 Onion

2 Garlic cloves

3 ts Salt

1 ts Oregano,dried,pref. Mexican

1 ts Cumin

2 c Water

32 oz Tomatoes,whole

4 tb Red chile,hot,ground

2 tb Red chile,mild,ground

1. Melt the lard or bacon drippings in a large saute pan over medium heat.

Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2. Add the onions and garlic and cook until the onions are translucent.~ 3. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally.~