Serves:

Ingredients:

3 tb Lard
2 lb Beef chuck,1/2" cubes
3 tb Flour in a paper bag
1 Onion
2 Garlic cloves
5 tb Red chile,hot,ground
3 tb Red chile,mild,ground
1 1/2 ts Salt
1/2 ts Oregano,dried,pref. Mexican
1 Cumin
4 c Beef broth
6 c Pinto beans,stewed

Method:

1.
Melt the lard in a large heavy skillet over medium heat.
Coat cubes with flour by shaking them in the paper bag with the flour.
Add cubes to the skillet, stirring to brown evenly.
¶ 2.
Add the onion and garlic and cook until the onion is translucent.
¶ 3.
Remove from the heat and stir in the ground chile, coating the beef-and-onion mixture evenly.
Add the remaining seasonings and stir, then add a small amount of broth.
Over low heat cook, stirring, until the mixture is smooth and thick.
Continue to add broth a little at a time, stirring, until all is added.
Cook, uncovered, for 1 to 2 hours.
¶ 4.
Serve with a dish of stewed pinto beans.
Traditionally the beans are topped with the chili mixture,¶