Yield: 8 Servings
|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