2 t Lard, butter, or bacon drippings
1/2 Onion, med, coarsely chopped
1 lb. Beef round, coarse grind
2 T Red chili, hot, ground
1 T Red chili, mild, ground
1/4 t Oregano, dried, pref. Mexican
1/4 t 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.)
Melt the lard, butter or drippings in a large heavy pot over medium
heat. Add the onion and cook until it is translucent.
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.
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.