Gringo chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Lard,butter,or bacon dripins |
| ½ | Onion,med,coarsely chopped | |
| 1 | pounds | Beef round,coarse grind |
| 2 | tablespoons | Red chile,hot,ground |
| 1 | tablespoon | Red chile,mild,ground |
| ¼ | teaspoon | Oregano,dried,pref. Mexican |
| ¼ | teaspoon | Cumin,ground |
| 2 | Garlic cloves,med,fine chop | |
| 2 | cans | Tomato soup(10-1/2oz ea) |
| 1 | can | Onion soup(10-1/2oz ea) |
| 2 | cans | Kidney beans(16oz ea) |
Directions
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 ½ hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings.~