Chili Week Day 3 – Gringo Chili

Gringo Chili

2 T bacon grease
1 medium onion, coarsely chopped
2 lb lean chuck, coarse ground
2 T red pepper flakes, dried
2 T chili powder
1 t ground oregano, dried
2 T cumin, ground
5 cloves of garlic, crushed
410 1/2 oz cans tomato soup
210 1/2 oz cans of onion soup
2 T masa harina (available in Mexican grocery; cornmeal can be substituted)

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.

Yield: 8 Servings