Gringo Chili

  1. 2 teaspoons lard, butter or bacon drippings
  2. 1/2 medium onion, coarsely chopped
  3. 1 pound beef round, coarse grind
  4. 2 tablespoons ground hot red chile
  5. 1 tablespoon ground mild red chile
  6. 1/4 teaspoon dried Mexican oregano
  7. 1/4 teaspoon ground cumin
  8. 2 medium garlic cloves, finely chopped
  9. 2 cans tomato soup
  10. 1 can onion soup
  11. 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. Taste and adjust seasonings.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases