3 med. onions
l0 med. cloves garlic
2 tbsps. veggie oil
4 lbs. lean ground beef
l tbsps. sugar
6 tbsps. chili powder
l tsp. cayenne pepper
l tbsps. groune cumin
l tsp. dried oregano
s&p to taste
2 tbsps. corn flour (masa harina – in the imported foods section)
3 3-oz. cans chopped mild green chilies, drained
2 l6-oz. cans red kidney beans, drained
l llb. l3 oz. can whole tomatoes undrained
l 6 oz. can tomato paste
l cup beef broth
Grated cheeddar or monterey jack cheese, diced red onion, sour cream and chopped green chilies
Chop the onions into l/2″ dice. Mince the garlic. Het the oil in a large heavy non alum. pot over med high heat until
hot but not smoking. Saute the chopped onions and garlic for about 3 mins. stirring until the onions
are translucent. Add the groundbeef and sear breaking up any large chunks of beef with a spoon.
In a small bowl mix togehter the sugar, chili, powder, cayenne, cumin, oregano, s&p and corn flour.
sprinkle the mixture over the meat, reduce the heat to med. and stir. Add the chopped chilies, kidney
beans, canned tomatoes and their liquid, tomato paste and beef broth. Stir well
breaking up the tomatoes eith the spoon. Bring the chili to a boil
raising the heat if necessary. Reduce the heat to low and simmer
the chili for 2-3 hrs. Serves with grated cheese, diced red onions, sour cream and chopped green chilies to top.
Serves 8 to l0. J. Bi8ldner Cookbook,,,,,,,,,,,,,,
DO NOT USE PUREED TOMATOES FOR THIS. ONLY USE WHOLE TOMATOES WITH THEIR OWN JUICE.
make sure the whole tomatoes are PEELED1111 Use regular flour instead of the spanish stuff listed above yOU CAN also saute a nice green pepper when you cook the onions and garlic.