Gringo Chili* Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Bacon grease,
2 tbsp: Ground cumin,
1 Medium: onion coarsely choppe,
5 Cloves: of garlic crushed,
2 lbs: Lean chuck coarse ground,
4: 10 1/2 oz cans tomato soup,
2 tbsp: Dried red pepper flakes,
2: 10 1/2 oz cans of onion soup,
2 tbsp: Chili powder,
2 tbsp: Masa harina,
1 tsp: Dried ground oregano,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp