Bruces Chili
Source of Recipe
the web
List of Ingredients
1# ground chuck
1# coarse ground chili meat(or small cubes of steak cut in 1/2 inch cubes)
1 tablespoon ground cumin
2 tablespoons ground chili powder
1 teaspoon ground paprika
1-2 large onions chopped or sliced
2 pods sweet bell pepper
1-6 pods jalepeno peppers seeds removed
1 can Rotel (or other brand chili-tomatoe mix diced)
1 can stewed tomatoes or 4 med. tomatoes fresh chopped.
1-2 teaspoons garlic salt
1 tablespoon fresh chopped cilantro (optional)
1-2 tablespoons flour
1-2 cans 8ounce tomato sauce
1-2 cloves garlic
black pepper to taste (1 teaspoon)
1-2 tablespoons cooking oil Recipe
Brown meat in large pan coated with cooking oil. Add onions after meat is no longer pink, add garlic and green peppers, simmer till tender. Add ground cumin to mixture, even though I said 1-2 tablespoons, I usually add enough until it smells right. Fresh spices are usually stronger. I then add enough chili powder until it takes on the proper color and smell of chili. Add garlic salt and paprika and black pepper. Simmer for about 15 minutes, add canned diced chiles, stewed or fresh tomatoes, and tomatoe sauce after working in flour to thicken. Let simmer on very low heat for about 30 minutes. Add optional chopped cilantro at this time if you arre goiing to use it. Turn off heat, dip off grease that has floated to the top using a large spoon. It is usually the grease not the spices that give people heartburn. Serve with fresh chopped onion, shredded cheese and corn chips or crackers. I usually serve beans on the side. Not everyone likes beans in their chili. I also mix up a little cayenene pepper mixed with chili pepper and lousianna hot sauce and the side for those who want to add some fire to their bowl of chili.
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