Gringo chili (houston)

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

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