Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup vegetable oil

  3. 3 pounds chili ground meat

  4. 1 single onion; peeled and chopped

  5. 1 tablespoon Hungarian paprika

  6. 4 cloves garlic; finely chopped

  7. 1 teaspoon dried oregano

  8. 6 tablespoons chili powder

  9. 1 tablespoon cumin

  10. 1 can tomato sauce -- (8 ounce)

  11. 1 teaspoon salt

  12. 1 cup water; -- (or more as needed)

  13. 1 single habanero pepper; -- (or to taste)

Instructions Jump to Ingredients ↑

  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. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add paprika, chili powder, cumin and oregano and stir for 3 minutes to cook the spices. Add tomato sauce, salt, and water, stirring to combine. Add the Habanero pepper if you want HOT chili (or you can just use a little cayenne powder).

  2. 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.

  3. Serve over pinto beans with cheese and onion to garnish. Also good for chili dogs.

  4. Chili can be made up to 3 days in advance, and freezes extremely well.


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