Gringo Chili

2 tb  Bacon grease                        
2 tb  Ground cumin
1x    Medium onion coarsely choppe        
5x    Cloves of garlic crushed
2 lb  Lean chuck coarse ground            
4x    10 1/2 oz cans tomato soup
 2 tb Dried red pepper flakes             
2x    10 1/2 oz cans of onion soup
2 tb  Chili powder                        
2 tb  Masa harina
1 ts  Dried ground oregano

  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.