Gringo Chili

8 Servings

2 T bacon grease
1 medium onion coarsely choppe
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
4 10 1/2 oz cans tomato soup
2 10 1/2 oz cans of onion soup
2 T 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.