Preparation:
In a covered saucepan or Dutch oven, heat the oil over medium-high heat and cook beef until evenly browned and no pink shows. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add paprika, chili powder, cumin and oregano and stir for 3 minutes to cook the spices. Add tomato sauce, salt, and water, stirring to combine. Add the Habanero pepper if you want HOT chili (or you can just use a little cayenne powder).
Bring to a boil and simmer, covered, over low heat for 2 hours, stirring occasionally and adding more water as needed, up to 1 cup depending on the rate of simmer.
Serve over pinto beans with cheese and onion to garnish. Also good for chili dogs.
Chili can be made up to 3 days in advance, and freezes extremely well. |
