Pamela's I Dare You To Make a Better Chili!
This chili is the best! It has just the right hint of heat and combines thick meat and beans (I know the beans are a horror to the Chili gods, but some of us have fallen from grace!) It is a wonderful winter treat and has been known to raise the temperature of room and belly at least 20 degrees! Try it! I dare you!
1 T. oil
2 1/2 lbs. diced chuck roast or coarsely ground chili meat
2 lg. onions, diced
2 28oz. cans diced tomatoes
1 c. water
2 T. chili powder
1 t. oregano
1 t. garlic powder
1 t. ground cumin
1 T. chopped fresh cilantro
3/4 t. powdered mustard
1 t. ground red pepper
2 4 oz. cans green chilis, chopped
2 t. chopped jalapenos
Heat oil in a large, heavy pot. Add diced chuck roast or coursely ground chili meat and salt lightly. Cook until the meat is browned (5-10 minutes). Saute onions until they are transparent, then add tomatoes, water, and the rest of the ingredients. Bring to a boil, then reduce the heat and simmer covered for 3-4 hours. Stir frequently! Yield is about 8 cups.