Recipe for Gringo Chili


    Gringo Chili

    Yield: 4 servings

    2 teaspoons lard, butter or bacon drippings
    1/2 medium onion, coarsely chopped
    1 pound beef round, coarse grind
    2 tablespoons ground hot red chile
    1 tablespoon ground mild red chile
    1/4 teaspoon dried Mexican oregano
    1/4 teaspoon ground cumin
    2 medium garlic cloves, finely chopped
    2 cans tomato soup
    1 can onion soup
    2 (16 ounce) cans kidney beans

    Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

    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 occasionally, until the meat is evenly browned.

    Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings.