Chili

• ¾ pound salt pork, diced
• 7 pounds top round of beef, sliced ¼-inch thick and diced
• 8

In a large heavy skillet, render two-thirds of the salt pork over moderate heat.

Remove the salt pork and place it in a large pot.

Working in batches, brown the meat in the skillet and transfer the meat to the large pot.

When all of the meat has been browned, add the pan juices to the large pot.

Render the remaining salt pork in the skillet.

Add the onion