Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Lard, butter, or
- bacon drippings
1/2 md Onion -- coarsely chopped
1 lb Beef round -- coarse grind
2 tb Ground hot red chile
1 tb Ground mild red chile
1/4 ts Mexican oregano
1/4 ts Ground cumin
2 cl Garlic -- finely chopped
21 oz Tomato soup (2 cans)
10 1/2 oz Can onion soup
32 oz Kidney beans (2 cans)
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 occcasionally, 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 30 minutes until the
liquids cook down and the mixture thickens. Taste and adjust
seasonings.
