Pecos River Bowl Of Red(6 Servings) - cooking recipe

Ingredients

1 onion, chopped
3 cloves garlic, minced
3 lb. chuck roast, cut into 1/2 cubes
2 Tbsp. lard, butter or bacon drippings
5 Tbsp. chili powder
2 tsp. ground cumin
1 1/2 tsp. salt

Preparation

Heat fat in large saucepan over medium heat.
Add onion and cook about 2 minutes.
Add garlic; cook 1 minute more.
Add the meat, chili powder, cumin, salt and 3 cups of water.
Bring to a boil.
Lower the heat and simmer uncovered 2 1/2 to 3 hours.
Taste the chili and add more chili powder and salt if desired.
Serve with onion, grated cheese and sour cream.