Fireside Chili

  1. 2 pounds beef stew meat, diced
    1 pound lean ground beef
    2 cups hot water
    1 (8-ounce) can tomato sauce
    2 onions, peeled and chopped
    1 jalapeño chile, seeded and minced
    2 cloves garlic, chopped
    1 teaspoon hot pepper sauce
  2. 3 tablespoons chili powder
    1 tablespoon crushed dried oregano
    1 tablespoon ground cumin
    1 teaspoon paprika
    1 teaspoon dry mustard
    1 teaspoon salt
    1/4 teaspoon cayenne pepper
  1. In a large, heavy-bottomed pot, brown stew meat and beef; drain.
  2. Add water, tomato sauce, onion, jalapeño, garlic and hot pepper sauce. Bring to a oil, reduce heat and simmer for 30 minutes.
  3. Stir in chili powder, oregano, cumin, paprika, dry mustard, salt and cayenne pepper. Gently simmer for 1 1/2 hours. Serve warm.
  4. Makes 8 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases