Texas Red Chili Con Carne

      Yield: 6 Servings

      3 lb boned beef chuck,cut into 1

           - 1/2 cu,bes & trimmed of a

      1 T  bacon drippings

      6    ancho peppers,Dried

      2 c  cold water

      1 T  oregano

      3 c  water

      1 T  cumin seeds,crushed

      2 t  salt

      2 t  cayenne

      2    cloves garlic,peeled &

           -crushed

      2 T  masa harina (mexican corn

           -meal flou,r)

Put the meat through the coarse blade of a meat grinder. Brown in

small batches in the bacon fat in a large skillet over moderately

high heat. Transfer the cooked meat to a second large heavy skillet

using a slotted spoon. Set aside. Wash the peppers in cold water.

Discard the stems and seeds. Tear the peppers into 2" pieces. Place

the pieces in a small sauce pan with the first measure of (cold)

water. Cover. Simmer 20 minutes. Drain, reserving the cooking water.

Peel the skin from the peppers. Place in the work bowl of a food

processor. Add the reserved water. Puree with short pulses. Mix the

pepper puree into the beef. Add the second measure of water. Bring to

a boil over high heat. Reduce heat to a slow simmer. Cover. Simmer

for 30 minutes. Stir in all the remaining ingredients except the masa

harina. Cover. Simmer 45 minutes. Mix in the masa harina. Cover.

Reduce heat to the lowest possible. Cook 30 minutes longer, stirring

occasionally so that the mixture doesn't stick. If too thick, thin