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Pecos River Bowl of Red
Originally Pecos River was the name of the ranch I owned in New Mexico, hence the name. My maternal grandfather, an executive with the Santa Fe Railroad, shared this recipe with me. He developed it after five years of sampling chilies from "cookies" who cooked chili for cowboys herding cattle to the rail head.
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2 Tablespoons lard, butter or bacon drippings
1 large onion, coarsely chopped
3 pounds chuck roast or 80 percent lean beef, cut in 1/2 inch cubes
3 medium cloves of garlic, finely chopped
1/4 cup pure ground hot red chile
1/4 cup pure ground mild red chile
1 tablespoon ground cumin, divided
3 cups water
1 1/2 teaspoons salt
1. Melt the lard, butter, or drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
