n a large heavy pot, melt the lard, butter, or bacon drippings over medium heat.

Add the coarsely chopped onions and cook until they are translucent.

In a separate bowl, combine the beef with the finely chopped garlic, ground hot red chili, ground mild red chili, cumin, and dried Mexican oregano.

Add this meat-and-spice mixture to the pot with the onions.

Break up any lumps with a fork and cook, stirring occasionally for about 30 minutes, until the meat is evenly browned.

Add the tomato sauce, water, salt, and optional parsley to the pot.

Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.

Stir in the corn flour (masa harina) to achieve the desired consistency.

Cook for an additional 10 minutes, stirring occasionally.

Taste and adjust seasonings if necessary.

Serve hot and enjoy the fiery flavors of this firehouse-style spicy beef chili!