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Ingredients::

  • 2 lbs. Coarse- (optional) ground meat

  • One 8-ounce Can tomato sauce

  • Two 8-ounce cans Water

Instructions:

  1. Cook meat in large skillet or saucepan. Drain off fat.

  2. Add tomato sauce and water. (Or, for extra spicy, add Rotel tomatoes & green chilies instead of sauce.)

  3. Stir in all ingredients except packet labeled “red pepper” and “masa.”

  4. For milder chili, leave out red pepper. For 1-Alarm chili, stir in half of red pepper. For 2-Alarm chili, stir in all of red pepper packet.

  5. Cover skillet or saucepan and simmer for 30 minutes (longer for a spicier flavor) or until meat is tender. Stir occasionally.

  6. Stir masa flour into ¼ cup warm water to make a thick, but flowable mixture.

  7. Add masa mixture to chili. Simmer another 15 to 20 minutes.

  8. If desired, add 15-oz. Can of beans or tomatoes (whole or diced) drained.

Refrigerate or freeze unused portions of chili for future fine eating.