Instructions: 1. Melt the lard, butter, or drippings in a large heavy pot over medium heat. add the onions and cook until they are translucent.

2. Combine the meat with the garlic, ground chili, and cumin. Add this meat-and-spice mixture to the pot.

Break up any lumps with a fork and cook, stirring accasionally, until the meat is evenly browned.

3. Stir in the water and salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.