3 tbsp. lard
3 to 4 lbs. chuck roast, cubed, sm.
1 lg. can or 1/2 lb. fresh mushrooms, sliced
2 lg. onions, chopped
4 cloves garlic, smashed
2 med. green bell peppers, chopped
1 lg. can whole tomatoes, with juice, chopped
1 sm. can tomato paste
1 tsp. comino
1 tbsp. oregano
8 to 10 tsp. chili powder
10 to 12 dashes hot pepper sauce
6 dashes angostura bitters
4 to 6 tbsp. chili piquan sauce
2 c. warm water
1 to 2 cans red kidney beans, drained
Trim bones and fat from meat, reserve large bones and strips of fat. Cut meat
into 1 to 1/2 inch cubes. Melt lard in large Dutch oven. Saute meat until
lightly colored. Add mushrooms, onions, peppers and garlic; saute several
minutes more. Then add all ingredients except kidney beans. Add reserved bone
and fat. Bring to a boil covered, uncover and simmer for 3 hours, adding water
if needed.
During last 1/2 hour, remove bones and fat. Add kidney beans and cook to
thicken. Salt and pepper to taste. Add cayenne pepper for more heat. Serve with
toasted flour tortillas and shredded cheese if desired. Good to make a day ahead
and reheat slowly. Serves 6
