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Ingredients:
- 2 pounds meat coarsely ground or diced
- 8 ounce can tomato sauce
- 2 cups water
- 2 tablespoons masa flour
- Salt
Instructions:
Sear the meat until it becomes gray. Add tomato sauce and water. Add all the Ingredients except the masa flour. Cover kettle and simmer 1 hour and 15 minutes, until meat is tender. Stir occasionally. Skim off excess grease. Mix masa flour with warm water into a smooth paste. Stir into chili to tighten it and add flavor. Simmer 15 to 20 minutes and salt to taste. Chili is ready to serve.
For 1-Alarm, use only half of the red pepper. For False-Alarm Chili, leave out the red pepper. For 3-Alarm Chili or hotter, merely add hot pepper.
*2-Alarm Chili mix is available in many areas. It was developed by the late Wick Fowler but for obvious reasons, the exact Ingredients cannot be released by the Caliente Chili Company of Austin, Texas, who packages
and distributes the mix. |
