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!
- 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)
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.
Chili may be frozen for up to 2 months.