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Grand Prize Chili mexican, beef, chili, groundmeat 1/4 cup vegetable oil 3 lb coarsely ground beef 1 onion(peeled&chopped) 1 tablespoon hungarian paprika 4 garlic cloves finely 1 chopped 6 tablespoon chili powder 1 teaspoon dried oregano 1 tablespoon cumin 8 oz tomato sauce 1 teaspoon salt 1 cup water or more as needed 1 habenero pepper or as many 1 as you wish to add 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 M.F/AZ mesa.sedona.net From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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