This Chili is from one of Jack Veazey's friends and is as good as that come. It is simple, and easy. It will serve 6 or so the recipe said. It is not hot but it has a very good flavor.
3 1/2 lb. Chopper lean beef
1 x Can 16 oz tomato sauce
1/4 c Oil
1 1/2 ts Salt
1 1/2 c Onions chopped
1 ts Black pepper
3 x Cloves garlic minced
2 ts Ground oregano
14 1/2 oz Can beef broth
3 ts Cumin
1 x Can 4 oz green chilies
3/4 c Chili powder
Brown beef, onions, garlic. Add broth simmer for 30 minutes, covered. Add green chilies and tomato sauce, salt. Cover and cook till meat is tender, stirring often -- about 30 to 45 minutes, adding adding more liquid as needed.
Combine the rest of the seasonings in a bowl mix together. Add it to the meat. Stir and cook for another 30 to 45 minutes. Covered and serve.
This is not hot at all for heat, so add red pepper to taste.
James is a conductor at the Crest at Fort Worth.
9-97