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Ingredients
- 3 Tablespoons bacon drippings
- 3 lb ground beef
- 2 6oz cans tomato paste
- 1 14.5 oz beef broth or beef stock
- 1 large onion chopped
- 1 small can green chilies (optional)
- 1 10 oz can hotel tomatoes
- 1 Tablespoon chopped garlic
- 1 teaspoon oregano
- 1 Tablespoon ground cumin
- 1/2 teaspoon dried basil
- salt and pepper to taste
- 3 1/2 Tablespoons Gebhardt chili powder
- 1/8 teaspoon hot paprika
- 3/4 cup water
- pinch of cayenne pepper
- grated cheddar cheese
Preparation
Step 1
heat dripping in heavy large pot over medium heat
brown meat in drippings, adding chopped onions and garlic
combine oregano, cumin, basil, salt, pepper, chili powder, and paprika
add to meat mixture
stir in tomato paste, beef broth, Rotel, tomato sauce, water and green chilies
to adjust hotness to taste, you can add cayenne for extra punch
bring to a boil, then lower heat and simmer uncovered for 1 to 2 hours to allow flavors to blend
add water as needed if chili becomes too thick
the chili really is best if cooked for 2 hours for flavor to develop
serve chili topped with grated cheese and chopped onions