From Heritage Acre
6 tbsp bacon drippings or pork lard
3 lbs 80/20 grass fed ground beef
6 tbsp chili powder
1 tbsp oregano
1 tbsp cumin
1 tbsp salt *make sure your using a real salt like Redmonds
½ tsp cayenne pepper *omit if you don’t like it spicy
1 Guajillo pepper-chopped
1 tbsp Red hot sauce
1½ quarts water
3 tbsp masa harina *omit for Keto version
In a Dutch oven, heavy bottomed pot, or an Instant Pot heat the bacon drippings and brown the meat.
Add the spices and water.
Heat to a boil. Then reduce to a simmer and cover. Simmer 2 hours.
Mix masa harina with 6 Tablespoons of water and add to the chili.
If you are using your Instant Pot, after you add the spices and water, close the lid, close the pressure valve, and set to Bean/Chili setting for 55 minutes. When the chili is done release the pressure valve. If you want to add rice to your chili, add equal parts water and uncooked rice to the chili and cook on rice setting
Serve over rice or with cornbread.