Grand Prize Chili

6 Servings

Uncategorized
Meat Onion Garlic Oregano Tomato Ground beef

1/4 c etable oil
3 lb Coarsely und beef
1 on; peeled and chopped
1 tb Hungarian rika
4 Cloves lic; finely
6 tb li powder
1 ts Dried gano
1 tb in
8 oz ato sauce
1 ts t
1 c Water or more as needed
1 Habenero per or as many

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 Glens MM Recipe Archive, http://www.erols.com/hosey.


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