Name: Gringo Chili
Ingredients: 2 ts Lard; butter, or bacon dripins; 1/2 md Onion; coarsely chopped; 1 lb Beef round; coarse grind; 2 tb Red chile; hot, ground; 1 tb Red chile; mild, ground; 1/4 ts Oregano; dried, pref. mexican; 1/4 ts Cumin; ground; 2 md Garlic cloves; finely chopped; 2 cn Tomato soup; (10-1/2oz ea); 1 cn Onion soup; (10-1/2oz ea); 2 cn Kidney beans; (16oz ea)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Fixed	4	Servings

INGREDIENTS

2	ts	Lard; butter, or bacon dripins
1/2	md	Onion; coarsely chopped
1	lb	Beef round; coarse grind
2	tb	Red chile; hot, ground
1	tb	Red chile; mild, ground
1/4	ts	Oregano; dried, pref. mexican
1/4	ts	Cumin; ground
2	md	Garlic cloves; finely chopped
2	cn	Tomato soup; (10-1/2oz ea)
1	cn	Onion soup; (10-1/2oz ea)
2	cn	Kidney beans; (16oz ea)

INSTRUCTIONS

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.
Busted by Christopher E. Eaves <cea260@airmail.net>
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998

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