Homemade Spicy Chili

This chili is a family recipe that has been used with great success. We served this chili at our restaurant for lunch on alternating Fridays. People would call ahead wanting to know if this coming Friday was chili Friday and a few of our customers had standing orders whenever we served this chili. Chili is great for feeding a crowd and is always a welcome treat, especially in the colder months of the year. Chili, like spaghetti, is a dish where everyone has a recipe and it is never as good as the one momma makes. Well, this one is mommas and I hope it will find a place in your repertoire of recipes that you will prepare for your friends.

Eat Well!
Howard

Old Fashioned Spicy Chili

2 Lbs Ground Beef
1 Medium Onion, chopped
4 Cloves of garlic, chopped
2 Tbs Ground Cumin
2 tsp Salt
6 Tbs Chili Powder (dark)
2 Tbs All-Purpose Flour
1 1/2 Tbs Sugar
2 cans (Bush's) Spicy Chili Beans, un-drained
1 can Whole Tomatoes, un-drained and chopped
1 can (6oz) Tomato Paste
1 tomato paste can of water
1 can Dark Kidney Beans
1 can Pinto Beans

1. Combine first 5 ingredients in a large pot or dutch oven, cook over medium heat, stirring until meat is brown and the onion is tender.
2. Drain off pan drippings.
3. Stir in chili powder, flour and sugar.
4. Add remaining ingredients and stir well. The chili will be thick at this point, but don't worry, it will thin out a little bit.
5. Cover and simmer for 30 minutes over low heat. (Note: chili will burn if the heat is to high.)
6. Serve with shredded "sharp" cheddar cheese, diced onion and homemade cornbread.