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. |
