Preparation:
In skillet, brown meat with rendered fat until grey. Place meat with juices
in a Dutch oven. Saute onions until translucent, add to oven. Add the
remaining ingrediants, NOT THE CHILI POWDER, simmer over low heat for 2
hours or until meat is tender. Stir frequently. Now add the chili powder
and stir in well. Turn off for at least 1 hour so that all the flavor of
the spices is absorbed. After 1 hour turn heat on and cook for 30 minutes
to 1 hour. Serve with French bread. |
