Ingredients

• 1 cup lard
• 5 lbs ground round
• 1/2 lb ground beef (needs to be ground cow heart, the site didn't recognize it as an ingredient)
• 6 tablespoons butter
• 6 tablespoons flour
• 3 tomatoes
• 32 ounces chicken stock
• 3 tablespoons chili powder
• 4 tablespoons paprika
• 1/3 cup yellow mustard
• 2 tablespoons turmeric
• 2 tablespoons cumin powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Instructions

1. Preheat oven to 450°F.

2. Preheat very large pot with 1 cup of lard

3. Simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it separates and turns just brown. This mixture must be stirred regularly and mashed during process to create a kind of rough paste.

4. In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside.

5. Cut 3 tomatoes in half and roast in a 450°F oven with a little vegetable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.

6. Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup Plochmans yellow mustard,2 tablespoons turmeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder.

7. Simmer this down to the proper consistency.