These recipes are from "CHILI MADNESS", "A Passionate Cookbook", by
Jane Butel.

I've tried this one--Gringo Chili
2 teaspoons lard, butter, or bacon drippings
1/2 medium onion coarsely chopped
1 lb lean beef round, coarse chili grind
2tablespoons ground red hot chili
1 tablespoon ground mild red chili
1/4 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon ground cumin
2 medium cloves garlic, finely chopped
2 10 1/2 ounce cans tomato soup
1 10 1/2 ounce can onion soup
2 16 ounce cand kidney beans, drained

1. Melt the lard, butter, or drippings in a large heacy pot over
medium heat. Add the onion and cook until it is translucent.

2. Combine the meat with the ground chili, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

3. 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. Serves four. This easy recipe makes up into a mild chili and in bigger batches is particularly good for children's parties, or football gatherings! A great change from the usual fare.


Here's another that I've been dying to try, but haven't for whatever reason it's called Buzzard's Breath Chili
3tablespoons lard, butter,or drippings
2 large onions, coarsely chopped
8pounds beef chuck or round, coarse chili grind
5 cloves garlic, finely chopped
5 tablespoons, plus 1 teaspoon ground hot red chili
1 tablespoon cumin
1 teaspoon dried oregano (preferably Mexican)
3 8-ounce cans tomato sauce
3 cups water
2 tablespoons salt
Parsley (optional)
1 cup masa harina (corn flour)

1. In a large heavy pot over medium heat, melt the lard ,butter, or drippings. Add the onions and cook until thy are translucent.

2. Combine the beef with the garlic, ground chili, cumin,, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.

3. Add the tomato sauce, water, salt , and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.

4. Stir in the masa harina to acheive the desired consistency.

5. Cook 10 minutes longer, stirring. Taste and adjust seasonings. Serves 16.
Have some fun with this one. The original version calls for "dead cow meat", dried red ants, and cigar ashes. Well....you decide. It will probably be quite at home in your kitchen and without the insects or ash. Still, this recipe, everything included, took first prize at the Chili Appreciation Society, International Cookoff in Terlingua, Texas, in 1971.

I should also mention that if you let chili sit overnight, the ingredients meld together, get to know one another a little more and make for a better chili. Enjoy! Mike