Wick fowler's 2 to 3 alarm chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chilli meat |
| ¼ | cup | Oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, chopped | |
| 1 | can | (8-oz.) tomato sauce (up to 2) |
| ¾ | teaspoon | Paprika (up to 1) |
| 1½ | teaspoon | Cayenne pepper |
| 1 | cup | Water (up to 2) |
| ¼ | cup | Chili powder (up to 1/3) |
| 1½ | teaspoon | Salt (up to 2) |
| 2 | teaspoons | Ground oregano |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Masa (if you do not add beans as below) (up to 2) |
Directions
Brown meat in oil. Drain and set aside.
Saute onion and garlic in same oil; and add beef and all ingredients *except masa*.
Cook until tender (1½ hrs.)
If not from Texas, or do not have a bunch of kids and need to s-t-r-e-a-c-h your budget, add 4 cups canned kidney beans. Beans will tend to tighten the chili and give it somw body. If you do not add beans, then...
Add some water to masa to make loose paste and add to mix while stirring.
This will *draw* chili tighter
I left the ingredients flexible so that you could see where experimentation could occur.
Posted to bbq-digest V5 #064
From: "David J. Alban" <dalban@...> Date: Wed, 25 Sep 1996 19:12:58 -0500