Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Southwest Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Hamburger meat
Dried chili pods
1/2 c Water -- warm
1 tb Oregano
1 ts Cumin
cl Garlic -- chopped
4 tb Flour
1 lg Can tomato sauce
1/4 c Red wine
Brown hamburger meat in large skillet. While browning, make chili
paste. Take 6 to 8 dried chili pods, remove some seeds, leave some in
for flavor. Remove stems. Put in blender with about 1/2 cup warm
water or so just enough to make a paste. Too wet will be difficult.
When hamburger meat is browned, drain fat. Add chili paste, oregano,
cumin, and garlic cloves. Add salt to taste. Brown mixture well,
Don't burn! Add 4 tb flour. Brown this, immediately remove from heat.
In another large saucepan, add tomato sauce and red wine. Add browned
mixture. Simmer, simmer, simmer for 3 hours or more. You can do this
in a slow cooker. Thin if necessary, salt to taste, adjust cumin and
oregano as needed. These flavors strengthen with cooking. Cumin tends
to add a sweet hint of taste. Salt enhances all flavors
Hints:
To test chili pod's heat, take a small nibble of dry chili in your
mouth, when cooked, it will about double in strength.
Buy more tomato sauce than you need. If chili is too hot when done,
add more tomato sauce. Serve with sour cream, grated mild cheddar
cheese, or whatever you like.
Drink iced tea with chili. It's the best beverage for hot mouth!
