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It took me a few days of rummaging through my miscellaneous papers, but here's the recipe for a contest-winning true chili...
Laredo Red
In a heavy Dutch oven, saute one large Spanish onion, coarsely chopped, in one tablespoon of lard, bacon drippings or butter.
While that slowly sautes, mix 3 pounds of lean chuck (cut into 1/2" cubes, NOT ground) with 3 cloves of chopped garlic, 4 tablespoons of mild red chili, 4 tablespoon of hot red chili and 1 tablespoon of ground cumin.
When the onion is clear, add the meat and spices, add heat and cook for 15 minutes until all the pink is gone from the meat, stirring often. Add 3 cups of water and 2 teaspoons of salt, then reduce heat and simmer covered for 3-4 hours until meat is tender and flavors are well blended. Add water or beer if needed.
Serve as is with warm tortillas, or over cornbread. Have chopped onions, jalapeno slices, sour cream with lime juice and grated cheddar and Monterrey Jack cheeses available as toppings.
THAT, boys and girls, is chili.
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