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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | Lard |
| 1 | onion |
| 3 x ca. 450 g | Beef, coarse grind |
| 3 | cloves garlic |
| 4 Esslöffel | Red chile, hot, ground |
| 4 Esslöffel | Red chile, mild, ground |
| 2 Teelöffel | Cumin ground |
| 3 Tasse | water |
| 1 1/2 Teelöffel | salt |
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1. Melt the lard, butter, or drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
2. Combine the meat with the garlic, ground chili, and cumin. Add this meat-and-spice mixture to the pot.
Break up any lumps with a fork and cook, stirring accasionally, until the meat is evenly browned.
3. Stir in the water and salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings.
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