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| East Texas Red Chili |
2 tablespoons vegetable oil
2 pounds beef steaks, chopped
2 onions, chopped
1 teaspoon garlic powder
1 tablespoon oregano
4 tablespoons paprika
1/2 teaspoon ground cumin
1 teaspoon salt
2 (14-ounce) cans tomato sauce
1 (28-ounce) can whole tomatoes, chopped
3 cups water, divided use
6 jalapeños, seeded and chopped (see note)
4 1/2 ounces milk chocolate candy bars
In a kettle, heat oil over medium heat. Add finely
chopped beef steaks and
chopped onions; saute, stirring frequently. Add garlic
powder, oregano,
paprika, cumin, salt, and tomato sauce. Stir in chopped whole
tomatoes and
simmer.
Bring 2 cups water to a boil in a saucepan and add chopped jalapeno
peppers.
Stir occasionally, until the peppers are soft. Drain and puree in a
blender or
food processor. Add the peppers to the meat mixture. Rinse the
blender with 1
cup water and add to the meat mixture. Stir in chocolate candy
bar and allow to
simmer for 1 hour.
Makes 8 servings
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