2 tsp Lard,butter,or bacon dripins
1/2 Onion,med,coarsely chopped
1 lb Beef round,coarse grind
2 tb Red chile,hot,ground
1 tb Red chile,mild,ground
1/4 tsp Oregano,dried,pref. Mexican
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 1/2 hour until the liquids cook down
and the mixture thickens. Taste and adjust seasonings.
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