Recipe - Remember The Alamo Chili

1 One half pound Lean ground beef
1 lg Onion, chopped
16 ounce Can of tomato sauce
26 ounce Can tomato puree
6 tablespoon Powdered chili pepper
(not chili powder)
3 Garlic cloves, minced
1 tablespoon Sweet paprika
1 tablespoon Mexican oregano
One half teaspoon Cumin
One fourth teaspoon Red pepper
One half teaspoon Salt
1 pt Sour cream
Water as needed

OPTIONAL
30 ounce Light red kidney beans

Break up and fry beef, drain off any grease. Place the meat in a 4guart
pot with tomato sauce. Fry the chopped onions until soft, but not brown,
and add to pot. Coarsely chop the tomatoes and add them to pot, togeather
with tomato puree, the garlic and spices. Bring the mixture to a boil, and
then simmer it, uncovered, uncovered, for at least 30 minutes, adding water
if necessary. Add beans, (if you must) and simmer for additional 15
minutes. Serve with a spoonful of sour cream on top. Seth Briliant from
N.J. FROM: Eatin'Chili Red, Hot, and You September 1993 Volume 1, Number 2

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini