1 1/2 lb Lean ground beef
1 large Onion, chopped
16 oz Can of tomato sauce
26 oz Can tomato puree
6 tbsp Powdered chili pepper
(not chili powder)
3 Garlic cloves, minced
1 tbsp Sweet paprika
1 tbsp Mexican oregano
1/2 tsp Cumin
1/4 tsp Red pepper
1/2 tsp Salt
1 pt Sour cream
Water as needed
OPTIONAL
30 oz Light red kidney beans
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Break up and fry beef, drain off any grease. Place the meat in a 4-guart pot with tomato sauce. Fry the chopped onions until soft, but not brown, and add to pot. Coarsely chop the tomatoes and add them to pot, togeather with tomato puree, the garlic and spices. Bring the mixture to a boil, and then simmer it, uncovered, uncovered, for at least 30 minutes, adding water if necessary. Add beans, (if you must) and simmer for additional 15 minutes. Serve with a spoonful of sour cream on top. Seth Briliant from N.J. FROM: Eatin'Chili Red, Hot, and You September 1993 Volume 1, Number 2
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