Chili

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.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 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

1. Saute the meat in a large skillet, until partially done.
2. Add the onion and garlic, cooking till onion is soft.
3. Stir in remaining ingredients (except for flour/water mixture).
4. Cover and simmer 1 hr.
5. Remove lid and allow some of the moisture to evaporate.
6. Add the flour and water mixture, and cook until thickened, about 5-10 minutes.