TXAZLADY’S SECRET CHILI
We had some unusually cold weather this winter. So on a clear, bright, sunshiny but cold day, I decided to make chili. I have used this recipe for years (okay – decades). Many years ago, I used to buy a pre-packaged chili mix. The chili mix recipe was developed by a multi-win chili cook-off champion. At that time, each different spice came in its’ own itty bitty, labeled, package. One day, I very carefully measured out each spice so I could duplicate the recipe. Since then I have changed a few ingredients and measurements to make it my own and until now, I have never shared the recipe with anyone, except my daughters. By the way, this same chili mix is still on the market, only now the spices come in one big, unlabeled bag. This is a very basic Texas chili. Feel free to adjust the ingredients to your own taste.
TXAZLADY’s TEXAS CHILI
- 2 lbs ground meat
- 1 can pinto beans (opt)
- 1 (8 oz) can tomato sauce
- 2 cans water
- 1 1/2 TBSP dried onion flakes ( or 1/2 fresh onion, chopped)
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tsp salt (or to taste)
- 1 TBSP oregano
- black pepper to taste
- 1/2 cup chili powder
- 1 to 1 1/2 tsp red pepper ( opt. to taste)
- 2 TBSP Masa mixed with 1/4 water to make thin paste
Pre-heat the solar oven while mixing the ingredients.
Brown and drain the ground meat. Place all ingredients (except Masa) in covered granite ware pot. Simmer in hot solar oven for at least 2 hours to blend the spices. Combine the Masa with the water to make a smooth paste. Add to Chili while stirring, to keep from lumping. Let simmer until thick.
If desired, top with grated cheese and jalapenos to serve.
Note: Masa is a corn flour used in Mexican cooking. Look for it next to the flour or in the Mexican food section of the supermarket.