Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | Vegetable oil |
3 pounds | Coarsely ground beef |
1 \N | Onion; peeled & chopped |
1 tablespoon | Hungarian paprika |
4 \N | Cloves garlic; finely chopped |
6 tablespoons | Chili powder |
1 teaspoon | Dried oregano |
1 tablespoon | Cumin |
8 ounces | Tomato sauce |
1 teaspoon | Salt |
1 cup | Water or more as needed |
1 \N | Habenero pepper or as many as you wish to add |
In a covered saucepan or dutchoven, heat the oil over med-high heat and cook the beef until it is evenly browned and no pink shows. Add the onion and the garlic and saute until onion is translucent,about 5 minutes. Add the paprika, chili powder, cumin and oregeno and stir for 3 minutes to cook the spices. Add the tomato sauce, salt and water and stir to combine. Add the Habenero if you want HOT chili(or you could just add a little cayenne powder). Bring to a boil and simmer, covered over low heat for 2 hours, stirring occasionally and adding more water as needed, up to 1 cup depending on the rate of simmer. Serve over pinto beans with cheese and onion to garnish. We also enjoy it as a good chili dog.
Note: The chili can be made up to 3 days in advance, and freezes extremly well. The recipe came to us from Great Southwest Tastes,Ray Calhoun CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .