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Buzzard's Breath Chili
3 tbsps Lard,butter,or bacon dripins
1 tbsp Cumin
2 Onions,lg,coarsely chopped
1 tsp Oregano,dried,pref. Mexican
8 lb Beef chuck
3 cans Tomato sauce(8oz ea)
8 lb Beef round,coarse grind
3 cup Water
5 Garlic cloves,finely chopped
2 tbsp Salt
5 1/3 tbsp Red chile,hot,ground
Parsley(optional)
5 1/3 tbsp Red chile,mild,ground
1 cup Corn flour(masa harina)
Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent. 2. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir in the corn flour (masa harina) to achieve the desired consistency. Cook 10 minutes longer, stirring. Taste and adjust seasonings.
“Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”
James Beard, 'Beard on Food' (1974)
Sauce Albert is basically a veloute with horseradish and mustard and is served with beef. Most sources state it is dedicated to Prince Albert of Sax-Coborg-Gotha, the husband of Queen Victoria. Some sources associate it with Albert (Albrecht) Pfalzgraf (1554), and others link it to a French actress, Madame Albert.
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