C.w. Gregg’s Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Southwest Chili
Meats

Amount Measure Ingredient — Preparation Method
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1 pound Hamburger meat
Dried chili pods
1/2 cup Warm water
1 tablespoon Oregano
1 teaspoon Cumin
Cloves garlic — chopped
4 tablespoons Flour
1 can Tomato sauce (large can)
1/4 cup Red wine

Hint: to test chili pod’s heat, take a small nibble of dry chili in your mouth,
when cooked, it will about double in strenghtBrown hamburger meat in large
skillet. While browning, make chili paste. Take 6-8 dried chili pods, remove
some seeds, leave some in for flavor. Remove stems. Put in blender with about
1/2 cup warm water or so just enough to make a paste. Too wet will be
difficult. When hamburger meat is browned, drain fat. Add chili paste, oregano,
cumin and garlic cloves. Add salt to taste. Brown mixture well, Don’t burn!Add
4 tablespoons of flour. Brown this, immediately remove from heat. In another
large saucepan, add tomato sauce and red wine. Add browned mixture.
Simmer,simmer,simmer (3 hours or more) you can do this in s slow cooker. Thin if
necessary, salt to taste, adjust cumin and oregano as needed, thse flavors
strenghten with cooking (cumin tends to add a sweet hint of taste.)Salt enhances
all flavors Hint:
buy more tomato sauce than you need, if chili is TOO hot when done, add more
tomato sauceServe with sour cream, grated mild cheedar cheese or whatever you
like.Hint: drink iced tea with chili,it’s the best beverage for hot mouth!

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