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Remember The Alamo Chili

Yield: 4 Servings

1 1/2 lb lean beef,Ground
1 lg onion,chopped
16 oz can of tomato sauce
26 oz can tomato puree
6 T powdered chili pepper
1 (not chili powder)
3 garlic cloves,minced
1 T sweet paprika
1 T mexican oregano
1/2 t cumin
1/4 t red pepper
1/2 t salt
1 pt sour cream
1 water as needed

Break up and fry beef, drain off any grease. Place the meat in a 4 Quart pot with tomato sauce. Fry the chopped onions until soft, but not brown, and add to pot. Coarsely chop the tomatoes and add them to pot, together with tomato puree, the garlic and spices. Bring the mixture to a boil, and then simmer it, uncovered, uncovered, for at least 30 minutes, adding water if necessary.

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