Title: Remember the Alamo Chili
Categories: Meat Chili
Yield: 4 Servings
| 1 1/2 | lb | Lean ground beef |
| 1 | lg | Onion, chopped |
| 16 | oz | Can of tomato sauce |
| 26 | oz | Can tomato puree |
| 6 | tb | Powdered chili pepper |
| | | (not chili powder) |
| 3 | | Garlic cloves, minced |
| 1 | tb | Sweet paprika |
| 1 | tb | Mexican oregano |
| 1/2 | ts | Cumin |
| 1/4 | ts | Red pepper |
| 1/2 | ts | Salt |
| 1 | pt | Sour cream |
| | | Water as needed |
| OPTIONAL |
| 30 | oz | Light red kidney beans |
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