Yield: 6 Servings
|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|
|8 ounces||Tomato sauce|
|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, .