Grand prize chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 3 | pounds | Coarsely ground beef |
| 1 | Onion; peeled & chopped | |
| 1 | tablespoon | Hungarian paprika |
| 4 | 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 | Habenero pepper or as many as you wish to add | |
Directions
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, .