I won a prize of the country fair with this recipe! We like our chili hot, so I add lots of red pepper...you can add as much or as little as you like.—Ruby Callander, Elk Grove, California
- 4 pounds ground beef
- 2 large onions, diced
- 4 teaspoons chili powder
- Crushed dried red pepper flakes to taste
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 3 teaspoons garlic powder
- 1 can (15 ounces, one 29 ounces) tomato sauce
- 3 tablespoons all-purpose flour
- 2 tablespoons vinegar
- In a large Dutch oven or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain. Stir in spices and tomato sauce.
- Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar; stir into chili. Simmer another 15 minutes or until thickened. Yield: 16-20 servings.
Originally published as Best Homemade Chili in Country Ground Beef 1993, p23
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