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A Cooking Adventure with Thom

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Gringo Chili

Servings: 4






2 teaspoons lard, butter or bacon drippings
medium onion, coarsely chopped
1 pound beef round, coarse grind
2 tablespoons red chili pepper, hot, ground
1 tablespoon red chili pepper, mild, ground
teaspoon dried oregano
teaspoon ground cumin
2 cloves garlic, finely chopped
2 cans tomato soup
1 can onion soup
2 cans kidney beans

Cooking Method

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 chili, oregano, cumin, and garlic. 

  1. Add this meat-and-spice mixture to the pot. 

  2. Break up and lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

  3. Stir in the tomato soup, onion soup, and beans. 

  4. Bring to a boil, then lower the heat and simmer, uncovered, for hour until the liquids cook down and the mixture thickens.

Taste and adjust seasonings.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183