Directions:

1. 1.
2. Melt the lard in a large heavy skillet over medium heat.
3. Coat cubes with flour by shaking them in the paper bag with the flour.
4. Add cubes to the skillet, stirring to brown evenly.
5. ¶ 2.
6. Add the onion and garlic and cook until the onion is translucent.
7. ¶ 3.
8. Remove from the heat and stir in the ground chile, coating the beef-and-onion mixture evenly.
9. Add the remaining seasonings and stir, then add a small amount of broth.
10. Over low heat cook, stirring, until the mixture is smooth and thick.
11. Continue to add broth a little at a time, stirring, until all is added.
12. Cook, uncovered, for 1 to 2 hours.
13. ¶ 4.
14. Serve with a dish of stewed pinto beans.
15. Traditionally the beans are topped with the chili mixture,¶