1/4 cup Vegetable oil
3 lb Coarsely ground beef
1 Onion, peeled & chopped
1 tbsp Hungarian paprika
4 Cloves garlic, finely chopped
6 tbsp Chili powder
1 tsp Dried oregano
1 tbsp Cumin
8 oz Tomato sauce
1 tsp Salt
1 cup Water or more as needed
1 Habenero pepper or as many as you wish to add
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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.
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