Ingredients
| 2 tbsp. | canola oil | | 3 lbs. | coarsely ground chili meat | | 1 | onion, chopped | | 5 cloves | garlic, chopped | | 1 tbsp. | paprika | | 6 tbsp. | chili powder | | 1 tbsp. | cumin | | 1 tsp. | oregano | | 1 can (8 oz.) | tomato sauce | | 1 tsp. | salt | | 1 | jalapeno pepper, chopped | | 1 tsp. | cayenne pepper |
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Instructions
Heat oil in a large, deep pot; brown chili meat. Add onion and garlic. Mix to blend and get the onion cooking. Add paprika, chili powder, cumin, oregano, tomato sauce, and salt. Add a small amount of water, if desired. Simmer, covered, for 1-1/2 hours.
During last 30 minutes of cooking time, add jalapeño and cayenne pepper. Serve garnished with chopped onion and shredded cheddar cheese, if desired. Add pinto beans also, if desired; simply add pinto beans to bowl before pouring in chili.
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