Grand Prize Chili

Course : Chili
Serves: 1
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1/4 cup vegetable oil
3 pounds chili ground meat
1 medium single onion; peeled and chopped
1 tablespoon Hungarian paprika
4 cloves garlic finely chopped
1 teaspoon dried oregano
6 tablespoons chili powder
1 tablespoon cumin
1 can tomato sauce -- (8 ounce)
1 teaspoon salt
1 cup water (or more as needed)
1 medium single habanero pepper; -- (or to taste)

Preparation / Directions:

In a covered saucepan or Dutch oven, heat the oil over medium-high heat and cook beef until evenly browned and no pink shows. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add paprika, chili powder, cumin and oregano and stir for 3 minutes to cook the spices. Add tomato sauce, salt, and water, stirring to combine. Add the Habanero pepper if you want HOT chili (or you can just use 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. Also good for chili dogs. Chili can be made up to 3 days in advance, and freezes extremely well.

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