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1 medium chopped onion
2 cloves
2 lb. meat (may be beef, pork,
wild game or mixture) in
1/2-inch cubes or ground
8 oz. tomato sauce
16 oz. water
7 Tbsp. ground chili peppers
(not chili powder)
1 tsp. cayenne (red) pepper
1 1/2 tsp. salt
1 tsp. paprika
1 1/2 tsp. cumin
1 1/2 tsp. oregano
2 Tbsp. masa

Lightly brown onion and cloves. Add meat. Sear until
grey. Add remaining ingredients except masa. Simmer 1 1/4
hours, add more salt to taste. Skim grease if desired. Add 2
tablespoons masa mixed with enough water to form thin paste.
Simmer another 1/4 hour or until meat is tender.
This should be hot enough to bring a pleasant sweat to
the forehead and still have respect for the innards. Add more
cayenne pepper to make hotter. Start with small servings, it
is very filling. If your mouth burns, eat flour tortillas,
refried beans or drink milk. DO NOT drink water or beer. Also
makes a good filling for burritos. If you can't find ground
chili pepper, try Wick Fowlers 2-Alarm Chili mix, substituting
fresh onion and garlic for the powdered package.

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