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.

Wat Hughes

Garry's Home Cookin'
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