Recipe of the Month - "Perfect Chili"

My Mom gave me this recipe and told me if I would make it just like the recipe says I would always have perfect chili, and she was right. I do vary a tiny bit sometimes, but not much.

I have had several people ask for this recipe lately, so I thought it would be a good one for my blog. It is definitely a good time of year for chili, and it's really easy. Enjoy!!

Perfect Chili

Saute 2 - 3 lbs. ground meat (chili meat, hamburger or turkey) and one chopped onion in large pot. Drain off fat. Leave meat kind of chunky. Don't it break up too much during cooking.

Add:

2 garlic cloves, chopped

2 Tbls. chili powder

1 Tbls. salt (I usually add only a teaspoon.)

2 Tbls. paprika

2 Tbls. cumin

1 tsp. red pepper flakes

1 Tbls. oregano

2 cans tomato sauce

2 cans of water - use tomato sauce can

1 large can of diced tomatoes

2 cans of pinto beans (can add these late if desired)

Simmer for 1 hour or longer on low heat.

Add (and this is important):

3 Tbls. masa flour or corn meal to 1/4 c. cold water - stir in chili (I use corn meal.)

This mixture will thicken the chili and give it a good Mexican flavor. Heat through until bubbly and thick.