Title: Gringo Chili
Categories: Chili Bean
Yield: 4 Servings
| 2 | ts | Lard,butter,or bacon dripins |
| 1/2 | | Onion,med,coarsely chopped |
| 1 | lb | Beef round,coarse grind |
| 2 | tb | Red chile,hot,ground |
| 1 | tb | Red chile,mild,ground |
| 1/4 | ts | Oregano,dried,pref. Mexican |
| 1/4 | ts | Cumin,ground |
| 2 | | Garlic cloves,med,fine chop |
| 2 | cn | Tomato soup(10-1/2oz ea) |
| 1 | cn | Onion soup(10-1/2oz ea) |
| 2 | cn | Kidney beans(16oz ea) |
1. Melt the lard, butter or drippings in a large heavy pot over medium
heat. Add the onion and cook until it is translucent.~ 2. Combine the meat
with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice
mixture to the pot. Break up and lumps with a fork and cook, stirring
occcasionally, until the meat is evenly browned.~ 3. Stir in the tomato
soup, onion soup, and beans. Bring to a boil, then lower the heat and
simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture
thickens. Taste and adjust seasonings.~