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Gringo Chili (Houston) meats, chili 2 tablespoon bacon grease 1 medium onion coarsely choppe 2 lb lean chuck coarse ground 2 tablespoon dried red pepper flakes 2 tablespoon chili powder 1 teaspoon dried ground oregano 2 tablespoon 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 tablespoon masa harina 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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