Categories: Chili, Beans 
      Yield: 4 servings 
  
      2 ts Lard,butter,or bacon dripins      1/4 ts Cumin,ground 
    1/2    Onion,med,coarsely chopped          2    Garlic cloves,med,fine chop 
      1 lb Beef round,coarse grind             2 cn Tomato soup(10-1/2oz ea) 
      2 tb Red chile,hot,ground                1 cn Onion soup(10-1/2oz ea) 
      1 tb Red chile,mild,ground               2 cn Kidney beans(16oz ea) 
    1/4 ts Oregano,dried,pref. Mexican     
  
  1. Melt the lard, butter or drippings in a large heavy pot over medium 
  heat. Add the onion and cook until it is translucent.~ 2. 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 
  occcasionally, 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.~