Gringo Chilichili 2 teaspoon lard,butter,or bacon dripins 1/2 onion,med,coarsely chopped 1 lb beef round,coarse grind 2 tablespoon red chile,hot,ground 1 tablespoon red chile,mild,ground 1/4 teaspoon oregano,dried,pref. mexican 1/4 teaspoon cumin,ground 2 garlic cloves,med,fine chop 2 can tomato soup(10-1/2oz ea) 1 can onion soup(10-1/2oz ea) 2 can kidney beans(16oz ea) 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.~ |
