Gringo Chili

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  • 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


  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 occasionally, 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.
  4. Taste and adjust seasonings.

Yield: 4 servings

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