Whether you serve this as a steaming bowl of spicy goodness, over a plate of tortillas chips, on a hot dog, or rolled in a tortilla, it’s still mighty good, and takes about 20 minutes to prepare. You control the spiciness! If it’s a little too hot, temperate down with a dose of sour cream!
Chili
Ingredients
- For Taco Filling:
- 2 cloves garlic
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1./2 teaspoon dried oregano
- 1 teaspoon flour I like Wondra here, but A/P will do
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- black pepper
- 2 tablespoons tomato paste
- ½ cup water
- For Chili:
- 1 15- ounce can tomato sauce
- 1 15- ounce can pinto beans drained
- 1 jalapeno pepper finely diced (optional)
Instructions
-
When taco meat is no longer pink, add garlic, chili powder, cumin, coriander, oregano, flour, cayenne pepper, salt and pepper, tomato paste and water; cook two minutes longer. Remove from the heat. Correct seasonings.
-
TO TACO FILLING (above), add tomato sauce, beans and jalapeno. Bring to boil, then simmer 10 minutes to develop flavor.
Recipe Notes
Serves 4.
Chili may be frozen for up to 2 months.