Gringo chili

Yield: 4 servings

Ingredients:

2 ts Lard butter or bacon dripins 1/4 ts Cumin ground
1/2 Onion

Instructions:

med coarsely chopped 2 Garlic cloves med fine chop 1 lb Beef round coarse grind 2 cn Tomato soup(10-1/2oz ea) 2 tb Red chile hot ground 1 cn Onion soup(10-1/2oz ea) 1 tb Red chile mild ground 2 cn Kidney beans(16oz ea) 1/4 ts Oregano dried pref. Mexican 1. Melt the lard butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. 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.~ 3. 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.~