| 1 | lb | ground beef |
| 1 | tablespoon | Bacon Drippings (keep the bacon!) |
| 1 | large | onion, chopped |
| 1 | teaspoon | ground garlic (I like about 4 or 5 cloves) |
| 1/4 | teaspoon | ground oregano |
| 1 1/2 | oz | chili powder |
| 3 1/2 | tablespoons | crushed cumin (more if to your taste) |
| 1 | can (15 1/2 oz) | whole tomatoes, chopped |
| 1 | can | chili beans (optional) |
| 1 | can (6 oz) | tomato paste (or catsup) |
| 1 | cup | water |
| . | . | salt to taste |
| . | . | chopped onions |
| . | . | shredded Cheddar or Monterey Jack cheese |
|
Combine meat, onion, garlic, and salt in heavy pan and
brown in bacon grease until onions are tender. Add
tomatoes and then all the rest of the ingredients.
Simmer for at least 1 hour. Add water for the right
consistency. Allow to cool (overnight is best) and
reheat prior to serving. (You can add a can of chili
beans to this recipe, if you desire.)
Serve in a pot so guests can help themselves. Have bowls of fresh chopped onions and shredded cheese (Cheddar or Monterey Jack) alonside the pot to sprinkle on top of the chili and dig in!!! Everywhere I serve this, people start out saying that they are not crazy about chili, but the pot is always empty by the end of the dinner!! You can alter the seasonings to your liking once you make the basic recipe. Hope you like it! |