Remember the Alamo Chili

• 1 1/2 pounds ground beef, lean
• 1 large onions chopped
• 16 ounces tomato sauce
• 26 ounces tomato puree (passata)
• 6 tablespoons hot chili peppers
• 3 each garlic cloves minced
• 1 tablespoon paprika
• 1 tablespoon mexican oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 pint sour cream
• 30 ounces red kidney beans

1. Break up and fry beef, drain off any grease.
2. Place the meat in a 4-guart pot with tomato sauce.
3. Fry the chopped onions until soft, but not brown, and add to pot.
4. Coarsely chop the tomatoes and add them to pot, togeather with tomato puree, the garlic and spices.
5. Bring the mixture to a boil, and then simmer it, uncovered, uncovered, for at least 30 minutes, adding water if necessary.
6. Add beans, (if you must) and simmer for additional 15 minutes.
7. Serve with a spoonful of sour cream on top.
8. Note: Canned or frozen corn can always added with bean together if desired.

ground beef, onions, tomato sauce, tomato puree, hot chili peppers, garlic, paprika, oregano, cumin, red pepper, salt, sour cream, red kidney

Taken from recipeland.com/recipe/v/remember-the-alamo-chili-42407 (may not work)