Recipe - Pam Prichards Original Hot Dog Chili

1 One half pound Hamburger meat
One fourth cup Water *
One fourth cup Chopped onion **
8 ounce Tomato Sauce
3 ounce Tomato Paste (One half small
Can)
2 teaspoon Chili Powder
1 Clove Garlic chopped ***
One half teaspoon Salt
One half teaspoon Black Pepper

Brown meat in a 2 quart sauce pan. Drain to remove fat. Stir in water,
onion, sauce, and tomato paste. Add remaining seasonings. Cover and cook
one hour, stirring occasionally. Taste and adjust seasonings as required.
Remove cover and cook as required to thicken to desired consistency, up to
another hour. CAUTION: Chili will burn easily when thickening, use as low
heat as possible, but enough to boil.

* Use One half cup water if instant (dehydrated) onions are used. (added water
may not be needed at all if browned meat is not drained.) ** You can
substitute instant (dehydrated) onions, 1 Tbsp = One fourth cup *** You can
substitute Garlic Powder if desired, One fourth teaspoon = 1 clove Entered into
Meal Master by Charles Prichard, XJJG32A

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip