Grand Prize Chili
May 14, 2019
Ingredients
- 1/4 cup vegetable oil
- 3 pounds course ground beef
- 1 single onion
- peeled and chopped
- 1 tablespoon Hungarian paprika
- 4 centiliters 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 single habanera pepper
- , (or to taste)
Directions
- Step 1 In a covered saucepan or Dutch oven, heat the oil over medium-high heat and cook beef until evenly browned and no pink shows.
- Step 2 Add onion and garlic and sauté until onion is translucent, about 5 minutes.
- Step 3 Add paprika, chili powder, cumin and oregano and stir for 3 minutes to cook the spices.
- Step 4 Add tomato sauce, salt, and water, stirring to combine.
- Step 5 Add the Habanera pepper if you want HOT chili (or you can just use a little cayenne powder).
- Step 6 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.
- Step 7 Serve over pinto beans with cheese and onion to garnish. Also good for chili dogs.
- Step 8 Chili can be made up to 3 days in advance, and freezes extremely well.