Charles' RED CHILI CON CARNE (no beans)

---

Millie Galliher: Dad told me he was shown this recipe by the wife of one of the men he worked with. The heat (spiciness) will depend on the brand of chili powder. Also, old chili powder will have a bitter taste, so use relatively fresh chili powder.

   3 pounds lean bottom round or beef chuck roast
   1/4 teaspoon cumin (comino)
   1 cups hot water
   8 cupss Charles basic red chili sauce
   1 tablespoon lard or vegetable oil



Remove all fat and gristle from meat. Cut into small cubes (about 1/4 inch on a side). Brown the meat in the vegetable oil on medium-high heat. Add the 1 C water, cover and cook until meat is tender. (It will continue cooking in the sauce.) Add the meat and juices and cumin to the Red Chili Sauce. Reduce heat and simmer slowly for about 20 to 30 minutes. Serve hot with fresh warm flour tortillas.



Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.