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El Paso Chili

1 cup chopped onions

1 tablespoon minced fresh garlic

2 tablespoons canola oil

2 pounds beef round cut in 1/2-inch cubes

1 1/2 teaspoons salt

1 tablespoon brown sugar

1 teaspoon white pepper

1 1/2 teaspoons dried oregano

1 tablespoon ground cumin

5 tablespoons chili powder

1 teaspoon cayenne

1 15-ounce can tomato sauce

1 tablespoon masa flour dissolved in 1/2 cup water

Sauté the onions and garlic in oil in a large skillet until soft. Add the beef and cook until browned. Add the salt, brown sugar, pepper, oregano, cumin, chili powder, cayenne, tomato sauce and 1 1/2 cups water. Stir well and bring to a boil. Reduce the heat and simmer, partially covered, for about an hour. Remove from the heat and add the masa flour mixture. Return to low heat and cook, stirring occasionally, 5 additional minutes.

Serve the chili over beans or rice and add a dollop of sour cream to balance the heat. Burns 6 sets of lips, 6 tongues, 6 sets of eyes and 6 foreheads.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889