Pecos River Bowl of Red - 7g Carbs, 3g Fiber

2 tablespoons lard, butter or bacon drippings

1 large onion, coarsely chopped

3 pounds boneless chuck roast or 80 percent lean beef, cut into 1/2-inch cubes

3 medium-sized cloves garlic, finely chopped

1/4 cup pure ground hot red chile, plus more to taste (see note)

1/4 cup pure ground mild red chile, plus more to taste (see note)

1 tablespoon ground cumin (divided use)

1 1/2 teaspoons salt, plus more to taste

Melt the lard in a large, heavy pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Remove the pot from the heat.

In a large bowl, mix the meat with the garlic, ground chiles, about 1/2 the cumin and the salt. Transfer the meat mixture to the pot and immediately add 3 cups water. Stir to combine.

Return the pot to the stove, place it over high heat and bring the meat mixture to a boil. Then lower the heat and simmer, uncovered, stirring occasionally, until the meat is very tender and the flavors are well blended, 2 1/2 to 3 hours.

Taste the chili and determine the need for more salt or more chile. Stir in the remaining cumin and serve with toppings, such as chopped onion, sliced pickled jalapenos, grated cheddar cheese or a combination of cheddar and Monterrey Jack, sour cream and/or lime wedges.

Makes 4 servings.

Calories 418, Fat 23 g, Carbs 7 g, Sodium 638 mg, Fiber 3 g.

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