Remember the alamo chili
4 servings
Ingredients
| Quantity | 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 | ||
Directions
OPTIONAL
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