Border-style Chili

2 tablespoons (30ml) lard or vegetable oil
2 pounds ground chuckcoarse chili grind
2 cups finely chopped white onion
1 or 2 dried de arbol or japones chili’s
2 gloves garlic minced
1/2 cup tequila or water
1/4 cup tomato paste
1 tablespoon grated orange rind
lime wedges
1 to 1 1/2 teaspoons salt
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1 can whole peeled tomatoes
undrained and coarsely chopped
1/2 cup fresh orange juice

Great Chili Dish!
Heat lard in deep 12-inch (30-cm) skillet over medium heat untill hot. Crumble beef into skillet cook stirring frequently untill beef is no longer red,6 to 8 minutes.Add onion; saute over medium heat untill onion is soft, about 5 minutes. Crush chili’s into fine flakes in mortar with pestle. Add chili’s, garlic, chopped parsley,salt, cumin and cloves to skillet.Cook and stir 30 seconds.

STEP 2
Add tomatoes, orange juice, tequila, tomato paste and orange rind to skillet;mix well. Heat over high heat to low. Simmer covered stirring occasionally 11/2 hours Uncover skillet.Cook chili stirring frequently,over medium-low heat untill slightly thickened,10 to 15 minutes. Serve, garnished with lime wedges and coriander. sprigs.
Serve over white rice topped with a little sour cream.Looks good,tastes even better.