2 ts Lard,butter,or bacon dripins

1/2 Onion,med,coarsely chopped

1 lb Beef round,coarse grind

2 tb Red chile,hot,ground

1 tb Red chile,mild,ground

1/4 ts Oregano,dried,pref. Mexican

1/4 ts Cumin,ground

2 Garlic cloves,med,fine chop

2 cn Tomato soup(10-1/2oz ea)

1 cn Onion soup(10-1/2oz ea)

2 cn Kidney beans(16oz ea)

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.~