Mexican Chili Recipe

• 3 lbs. lean beef, coarsely grnd
• 1 (15 ounce.) can tomato sauce
• Water
• 1 lg. onion, minced
• Several cloves of minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1 1/2 teaspoon oregano
• 4 heaping tbsp. chili pwdr
• 2 level tbsp. red crushed pepper
• 2 tbsp. flour

1. Brown beef quickly in a 2 gallon saucepan or possibly Dutch oven.
2. Add in tomato sauce.
3. Blend in sufficient water to cover meat 1/2 inch.
4. Add in onion, garlic, salt, pepper, cumin, oregano, chili pwdr, and crushed red pepper.
5. Simmer, stirring frequently one hour.
6. Taste for seasoning, adjust seasoning if you like.
7. Skim off grease if there is any.
8. Blend flour with small amount of water; add in to warm mix.
9. Simmer an additional 45 min, stirring frequently.
10. Cover chili, store in refrigerator overnight.
11. When ready to serve, heat to simmering and serve with beans on the side or possibly in the chili.
12. To make chili less spicy, adjust red crushed pepper to your taste.

lean beef, tomato sauce, water, onion, garlic, salt, pepper, cumin, oregano, chili pwdr, level tbsp, flour

Taken from cookeatshare.com/recipes/mexican-chili-55826 (may not work)