Gringo chili (houston)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Bacon grease |
| 1 | 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 | Cloves of garlic crushed | |
| 4 | 10 1/2 oz cans tomato soup | |
| 2 | 10 1/2 oz cans of onion soup | |
| 2 | tablespoons | Masa harina |
Directions
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