Wat's Favorite Chili Recipe, July 1997 Version

4 lb. lean, coarse ground (chili ground) beef. Or, for a more authentic recipe, use 1/4" to 1/2" cubed beef and increase the amount of Cayenne Pepper.
2/3 cup Chili Powder. A dark chili powder makes for a richer, tastier looking chili. Use hot or mild chili powder to taste.
2 heaping tablespoons Cumin.
2 teaspoons Cayenne Pepper. This is the easiest way to adjust the hotness of the chili.
4 teaspoons Paprika.
5 teaspoons Minced Onion. Onion lovers might use more or might use real onion. If so, the onion should be cooked with the beef.
3 teaspoon Minced Garlic. Ditto the onion comments.
1 8 oz. can Tomato Sauce.
1 12 oz. can Tomato Paste 2 12 oz. cans Water
4 teaspoons Salt.
3 teaspoon Mexican Oregano, or if necessary, 1/2 teaspoon Italian Oregano.
8 oz. Secret Ingredient!!!! New this year. (Now revealed to be Trader Joe's fab chocolate!) 2 tablespoon corn flour.

Brown the meat in a large skillet. Add all the other ingredients except the flour and bring to a boil. Turn the heat down and simmer covered for about 1/2 hour, stirring occasionally. For best flavor, refrigerate the chili for a day or two before serving. Before serving, mix the flour with a little warm water and add to thicken the chili. For variety, add beans to taste, just before refrigerating. Any or all of pinto, black, and kidney are good.

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