| 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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