Remember The Alamo Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Lean ground beef,
1 large: Onion, chopped
16 ounce: Can of tomato sauce,
26 ounce: Can tomato puree,
6 tbsp: Powdered chili pepper,
, not chili powder
3: Garlic cloves, minced
1 tbsp: Sweet paprika,
1 tbsp: Mexican oregano,
1/2 tsp: Cumin,
1/4 tsp: Red pepper,
1/2 tsp: Salt,
1 pint: Sour cream,
Water as needed,
OPTIONAL
30 ounce: Light red kidney beans,
Directions:
Break up and fry beef, drain off any grease. Place the meat in a
4-guart 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: EatinChili Red, Hot, and
You September 1993 Volume 1, Number 2
Source from luhu.jp
4-guart 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: EatinChili Red, Hot, and
You September 1993 Volume 1, Number 2
Source from luhu.jp