This is the mildest chili I have ever made. I am not responsible for your dissapointment. I did this on purpose for the wimps!
6 lb. 1/2" cubed round steak
1 tablespoon canola oil
1 cup Bread and Circus Chili Powder. A dark chili powder makes for a richer, tastier looking chili.
3 heaping tablespoons Cumin
3 dashes Cayenne Pepper. This is the easiest way to adjust the hotness of the chili
6 teaspoons Paprika
1 medium onion, diced
3 cloves garlic, shredded
43 oz. crushed tomotoes
50 oz. water
6 teaspoons Salt
1 1/2 teaspoons Italian Oregano (3 teaspoons of Mexican Oregano would have been preferred, but I am out)
1 tablespoon corn flour
Beans, TBD day of party
Brown the onions and garlic in the oil in a large skillet. Add and brown the meat. 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.
Made Sunday, August 2, 1998 and refrigerated.
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