Recipe by LorenLou
I have had this recipe for so long...supposedly it was Chili's chili recipe - I certainly don't know that for sure. I do know that it's good chili. It's not too spicy - you can up the amount of cayenne if you like. In Texas, real chili does not have beans! Serve over cornbread, with cheese on top.
Top Review by laurenpie
Excellent flavor, similar to mild enchilada sauce. Very easy to make. I added olives and fresh tomatoes, and omitted the tomato soup and cayenne. We ate it with cornbread as Loren Lou suggested. My family LOVED it!
- 2 lbs lean ground beef (or venison)
- 1 onion, very finely chopped (or 1 heaping T. onion powder - my kids do not like to see onions in their food)
- 1 clove garlic, chopped
- 1 (8 ounce) can tomato sauce
- 1 cup tomato soup, undiluted (or add another can of tomato sauce if you don't have the soup)
- 1 cup water
- 3 tablespoons chili powder
- 1 tablespoon salt
- 1 tablespoon paprika
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon cayenne pepper
- 1⁄3 cup flour or 1⁄3 cup masa harina flour, mixed with
- 1⁄2 cup warm water
Directions See How It's Made
- Saute the meat in a large skillet, until partially done.
- Add the onion and garlic, cooking till onion is soft.
- Stir in remaining ingredients (except for flour/water mixture).
- Cover and simmer 1 hr.
- Remove lid and allow some of the moisture to evaporate.
- Add the flour and water mixture, and cook until thickened, about 5-10 minutes.