Remember the alamo chili

Yield: 4 servings

Measure Ingredient
1½ pounds Lean ground beef
1 large Onion, chopped
16 ounces Can of tomato sauce
26 ounces Can tomato puree
6 tablespoons Powdered chili pepper
(not chili powder)
3 Garlic cloves, minced
30 ounces Light red kidney beans
1 tablespoon Sweet paprika
1 tablespoon Mexican oregano
½ teaspoon Cumin
¼ teaspoon Red pepper
½ teaspoon Salt
1 pint Sour cream
Water as needed


Break up and fry beef, drain off any grease. Place the meat in a 4-guart pot with tomato sauce. Fry the chopped onions until soft, but not brown, and add to pot. Coarsely chop the tomatoes and add them to pot, togeather with tomato puree, the garlic and spices. Bring the mixture to a boil, and then simmer it, uncovered, uncovered, for at least 30 minutes, adding water if necessary. Add beans, (if you must) and simmer for additional 15 minutes. Serve with a spoonful of sour cream on top. Seth Briliant from N.J. FROM: Eatin'Chili Red, Hot, and You September 1993 Volume 1, Number 2

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