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
Taste and adjust seasonings.
Yield: 4 servings
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