Prep 3 mins
Cook 1 hr 10 mins
A pretty darned good rendition created by my husband. Slightly spicy, but not too much for us lightweights.
- Brown and drain ground beef.
- Add water, tomatoes, cumin, chili powder, paprika, onion flakes, garlic powder and pepper. Simmer, covered, for ½ hour stirring occasionally.
- Make a roux from the flour and a bit of water….start with 1 tablespoon and increase to a thick but pourable consistency. Add roux to chili. Cover and simmer for an additional 20 minutes. Chow down, toots!
I used tomato juice instead of water and played with the spices a little bit. This was good! I'm not much of a meat eater, but hubs loved it =]