Name: Gringo Chili
Ingredients: 2 tb Bacon grease; 1 Medium onion coarsely choppe; 2 lb Lean chuck coarse ground; 2 tb Dried red pepper flakes; 2 tb Chili powder; 1 ts Dried ground oregano; 2 tb Ground cumin; 5 Cloves of garlic crushed; 4 10 1/2 oz cans tomato soup; 2 10 1/2 oz cans of onion soup; 2 tb Masa harina

CATEGORY	CUISINE	TAG	YIELD
Meats		Chili, Texmex, Meats	8	Servings

INGREDIENTS

2	tb	Bacon grease
1		Medium onion coarsely choppe
2	lb	Lean chuck coarse ground
2	tb	Dried red pepper flakes
2	tb	Chili powder
1	ts	Dried ground oregano
2	tb	Ground cumin
5		Cloves of garlic crushed
4		10 1/2 oz cans tomato soup
2		10 1/2 oz cans of onion soup
2	tb	Masa harina

INSTRUCTIONS

Melt the bacon grease in a large pot over medium heat and add the onions
and sautee until the onion becomes transparent. Combaine the oregano, red
pepper flakes, and 1 1/2 Tblspn of the cumin. Add this to and cook until
the meat is browned. Stir-in the soups and bring to a boil. Add the masa
harina at this point and reduce heat to simmer. Cook for 30 minutes,
stirring frequently. Add the remaining cumin at this point and simmer for 5
more minutes.
*Original chili recipe from the pot of Don Houston-ICS # H439
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip

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