Andy's Experimental Chili #001 (Sep 2003)

COOK'S NOTES: This recipe was made without garlic or green bell peppers in the home. Normal chili powder turned out to be slightly too much, would half to 1-1/2 Tbsp next time. Ground beef was wrong (too chewy), will try 1/4" top sirloin cubes (as done by chili cook-offs) next time. Also, make two half-batches from 1-lb of meat.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb lean ground beef
• 1 (8 ounce) can tomato sauce
•  salt
•  ground black pepper
•  garlic powder
•  onion powder
•  celery salt
• 1⁄2 medium onion, chopped
• 1⁄4 teaspoon garlic powder
• 1⁄4 cup  vegetable oil
• 1 (8 ounce) can tomato sauce
• 1 (14 1/2ounce) can stewed tomatoes
• 1 1⁄2 tablespoons  new mexico chile powder
• 1  teaspoon cumin
• 3  tablespoons chili powder, normal

Directions

1. Brown ground beef, add tomato sauce, salt, pepper, garlic powder, onion powder, and celery salt.
2. Bring to simmer, and set aside.
3. Saute onions in vegetable oil, season with garlic powder.
4. Add meat sauce and remaining ingredients.
5. Simmer uncovered over med-low heat for 30 minutes, stirring occasionally.