| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Meat |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 3 |
lb |
Coarsely ground beef |
| 1 |
|
Onion; peeled & chopped |
| 1 |
tb |
Hungarian paprika |
| 4 |
|
Cloves garlic; finely chopped |
| 6 |
tb |
Chili powder |
| 1 |
ts |
Dried oregano |
| 1 |
tb |
Cumin |
| 8 |
oz |
Tomato sauce |
| 1 |
ts |
Salt |
| 1 |
c |
Water or more as needed |
| 1 |
|
Habenero pepper or as many as you wish to add |
INSTRUCTIONS
In a covered saucepan or dutchoven, heat the oil over med-high heat and
cook the beef until it is evenly browned and no pink shows. Add the onion
and the garlic and saute until onion is translucent,about 5 minutes. Add
the paprika, chili powder, cumin and oregeno and stir for 3 minutes to cook
the spices. Add the tomato sauce, salt and water and stir to combine. Add
the Habenero if you want HOT chili(or you could just add a little cayenne
powder). Bring to a boil and simmer, covered over low heat for 2 hours,
stirring occasionally and adding more water as needed, up to 1 cup
depending on the rate of simmer. Serve over pinto beans with cheese and
onion to garnish. We also enjoy it as a good chili dog.
Note: The chili can be made up to 3 days in advance, and freezes extremly
well. The recipe came to us from Great Southwest Tastes,Ray Calhoun
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”