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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I have had this recipe for so long...supposedly it was Chili's chili recipe - I certainly don't know that for sure. I do know that it's good chili. It's not too spicy - you can up the amount of cayenne if you like. In Texas, real chili does not have beans! Serve over cornbread, with cheese on top. Ingredients:
2 lbs lean ground beef (or venison) |
1 onion, very finely chopped (or 1 heaping t. onion powder - my kids do not like to see onions in their food) |
1 clove garlic, chopped |
1 (8 ounce) can tomato sauce |
1 cup tomato soup, undiluted (or add another can of tomato sauce if you don't have the soup) |
1 cup water |
3 tablespoons chili powder |
1 tablespoon salt |
1 tablespoon paprika |
1/2 teaspoon black pepper |
1/4 teaspoon cumin |
1/4 teaspoon cayenne pepper |
1/3 cup flour or 1/3 cup masa harina flour, mixed with |
1/2 cup warm water |
Directions:
1. Saute the meat in a large skillet, until partially done.
2. Add the onion and garlic, cooking till onion is soft.
3. Stir in remaining ingredients (except for flour/water mixture).
4. Cover and simmer 1 hr.
5. Remove lid and allow some of the moisture to evaporate.
6. Add the flour and water mixture, and cook until thickened, about 5-10 minutes.
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