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El Paso Chili

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lifestyles ,

1 cup chopped onions

1 tablespoon minced fresh garlic

2 tablespoons canola oil

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

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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.

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