Yield: 8 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Bacon grease |
1 \N | Medium onion coarsely choppe |
2 pounds | Lean chuck coarse ground |
2 tablespoons | Dried red pepper flakes |
2 tablespoons | Chili powder |
1 teaspoon | Dried ground oregano |
2 tablespoons | Ground cumin |
5 \N | Cloves of garlic crushed |
4 \N | 10 1/2 oz cans tomato soup |
2 \N | 10 1/2 oz cans of onion soup |
2 tablespoons | Masa harina |
Melt the bacon grease in a large pot over medium heat and add the onions and sautee until the onion becomes transparent. Combaine the oregano, red pepper flakes, and 1½ Tblspn of the cumin. Add this to and cook until the meat is browned. Stir-in the soups and bring to a boil. Add the masa harina at this point and reduce heat to simmer.
Cook for 30 minutes, stirring frequently. Add the remaining cumin at this point and simmer for 5 more minutes.
*Original chili recipe from the pot of Don Houston-ICS # H439