Gringo Chili

2 tb Bacon grease
1 Medium onion coarsely chopped
2 lb Lean chuck coarse ground
2 tb Dried red pepper flakes
2 tb Chili powder
1 ts Dried ground oregano
2 tb 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 tb 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.

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