Preparation:
Heat oil in large pot, add meat and sear over high
heat. Stir constantly until meat is gray, but not
brown. Add water and cover, cook over low fire for 1
1/2 hrs. Add remaining ingreds., except thickening,
and cok at a bubbling simmer 30 min. Mix thickening
ingreds. together, add to chili mixture, cook about 5
min., stirring to prevent sticking. More water may be
added for desired sonsistency. If meat is very fat,
skim off before adding thickening. For milder flavor,
cut chili powder and red pepper in half, but add 2
more tbs. paprika for color. |
