Mike's Down-Home Chili
The Red Hot Chili Paper

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Janis Matta

Note: I spent some time perfecting this chili and those that have had it say that's it's the best they've tasted and always want me to make more. But don't take my word for it, judge for yourself !!


      1 1/2 lbs ground beef
      2 med onions
      1 (28oz) can diced tomatoes (Italien style)
      1 (6oz) can of Italien style tomatoe paste)
      1 cup of water (or beer)
      1 beef bullion cube
      1 shot of tequila
      1 (40oz) can of dark red kidney beans
      1/2 green pepper (diced)
      4 cloves of garlic (minced)
      2 tps salt
      2 tps oregano
      2 tps chili powder
      1 tps coriander
      1 tps cumin
      1 1/2 tps crushed red pepper
      1 bay leaf
      3 tbsp flour
      1/2 cup cold water


    Combine the ground beef and onions in a kettle until meat is brown. Drain off fat. Then add the remaining ingredients except for the flour and 1/2 cup of water. Stir to blend, cover and simmer for 1 1/2 hours, stirring occassionally. When done mix the 3 tbsp of flour with the 1/2 cup of cold water to make a slurry. Then pour into the chili mixing well until desired thickness. Remove bay leaf and enjoy.

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