Unc's Texas Red
Source: Berkshire Eagle, 2/25/91
Makes 6 to 8 servings

2 tbsp lard, plus 1/4 pd or less
3 tbsp yellow cornmeal
1 1/2 tbsp masa harina
1 1/2 tbsp ground cumin
1 tbsp dried oregano
3 garlic cloves, minced
3 tbsp chili powder, or to taste
1 quart beef stock or bouillon
3 tbsp salsa
3 lb lean beef, cut into 1/4 to 1/2-inch cubes
4 cups chopped onion, or to taste
1 (28 oz) can crushed tomatoes (optional)
salt to taste

Heat 2 tablespoons lard in skillet and saute the cornmeal, masa, cumin, oregano and garlic until golden brown. Add the chili powder and then the stock or bouillon, slowly stirring until the mixture is smooth and bubbly. Add the salsa. Set this mixture aside. In a large pot, melt the 1/4 pound lard, then brown the beef in it, one pound at a time. Remove and set each batch aside until all the beef is browned. Saute the onions in the fat left from browning until translucent. Return the beef to the pot. Slowly add the reserved chili mixture, stirring until the mixture is once again smooth and bubbly. Add the tomatoes, if desired. Salt to taste. Reduce to simmer and cover. Let cook for 2 hours, skimming fat as necessary. If too thick, add water.