|2 lb. lean, coarse ground (chili ground) beef -- Or,
for a more authentic recipe, use 1/4" to 1/2" cubed beef and increase the amount
of Cayenne Pepper.
1/3 cup Chili Powder -- A dark chili powder makes for a richer, tastier looking chili. Use hot or mild chili powder to taste.
1 heaping tablespoon Cumin
2 teaspoons Cayenne Pepper -- This is the easiest way to adjust the hotness of the chili.
2 teaspoons Paprika
2 teaspoons Minced Onion -- Onion lovers might use more or might use real onion. If so, the onion should be cooked with the beef.
1 teaspoon Minced Garlic-- Ditto the onion comments.
1 15 oz. can Tomato Sauce
1 15 oz. can Water
2 teaspoons Salt
1 teaspoon Mexican Oregano -- or if necessary, 1/2 teaspoon Italian Oregano.
1 tablespoon corn flour
|Brown the meat in a large skillet. Add all the other ingredients except the flour and bring to a boil. Turn the heat down and simmer covered for about 1/2 hour, stirring occasionally. For best flavor, refrigerate the chili for a day or two before serving. Before serving, mix the flour with a little warm water and add to thicken the chili. For variety, add beans to taste, just before refrigerating. Any or all of pinto, black, and kidney are good.|
Garry's Home Cookin'
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