Classic Fiery Chili
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4 chicken boullion cubes or the equivalent amount of chicken boullion powder
- 3 1/2 cups of water
- 2 pounds of browned lean hamburger, or the meat of your choice
- 8 oz. can of tomato sauce
- 1/2 cup of chopped onions
- 1 tablespoon of minced garlic
- 8 to 10 tablespoons of hot chili powder (I use Tone's brand)
- 1 tablespoon of cumin
- Dash of cayenne pepper
- 1/2 tablespoon of salt
Make your boullion with the cubes or powder and the water. To be efficient with time, this can be done while you are browning your meat.
Add tomato sauce, onions, and garlic.
Bring to a boil over medium heat.
Add chili powder. Start with 8 tablespoons, and add more if necessary.
Here is the fun part! Add cayenne pepper if you are feeling daring. I normally leave this out.
Add enough salt to bring out the flavors.
Now turn the heat down to low and simmer for about 30 minutes.
If you want your chili thick, mix some masa flour with enough water to make a thick but flowable mixture, and add this about 10 minutes before chili is ready. You can also add canned pinto or kidney beans at this point.
When your chili is ready, you can add some goodies like grated montery jack cheese or sour cream. Some people also like to garnish their chili with cilantro leaves.