Chili Recipe

2 lbs ground beef, ground for chili
1 (8 ounce) can tomato sauce
2 cups water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon dried onion flakes
1/4 teaspoon garlic salt
1/2 cup chili powder
1 teaspoon ground red pepper
2 tablespoons masa harina flour
1/4 cup hot water

Brown beef in a Dutch oven; drain.
Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper.
Cover and simmer for 30 minutes, stirring occasionally.
Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
Add masa mixture to chili.
Cover and simmer another 15-20 minutes.

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Chili Recipie 2

3 pounds beef chuck tender
2 tablespoons onion powder
2 tablespoons paprika
1 1/2 teaspoons cayenne pepper
2 cubes beef bouillon
1/2 cup canned beef broth
3 ounces tomato sauce
1 tablespoon juice from cooked jalapeno (see note)
1 quart water
6 1/2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon white pepper
3/8 teaspoon salt

Cut meat in cubes, brown in a large, heavy dutch oven. Add
onion powder, paprika, cayenne, bouillon, beef broth, tomato
sauce, jalapeno juice and water.
Cook over low heat for about 2 hours, adding more water as
needed, until meat is tender.
Add chili powder, cumin, garlic powder and pepper, cook for
20 to 30 minutes more. Add salt just before serving.

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