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In Dutch oven: 1. Brown meat in 3 Tbsp. of shortening. Remove to bowl when done. 2. Add in remaining shortening to the pot and saute/fry the onion and garlic. When wilted, add in the chili pwdr, oregano, cumin and cayenne. Stir till onions are coated. 3. Return meat to pot with remaining ingredients. Cover and simmer 1 hour, stirring occasionally. Simmer another hour uncovered. 4. Serve over whatever kind of beans you prefer. If canned, they should be thoroughly liquid removed and washed.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Definitive Sichuan cookbook — 200+ recipes with cultural context
DIY hot sauce kit — ferment your own artisan hot sauce at home
Variety pack — ancho, guajillo, pasilla for moles and salsas