Recipe - Grand Prize Chili

One fourth cup Vegetable oil
3 pound Coarsely ground beef
1 Onion; peeled & chopped
1 tablespoon Hungarian paprika
4 Cloves garlic; finely
chopped
6 tablespoon Chili powder
1 teaspoon Dried oregano
1 tablespoon Cumin
8 ounce Tomato sauce
1 teaspoon Salt
1 cup Water or more as needed
1 Habenero pepper or as many
as you wish to add

In a covered saucepan or dutchoven, heat the oil over medhigh 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

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.