Grand Prize Chili from the Chile-Heads Recipe Collection

      Yield: 6 servings
 
    1/4 c  Vegetable oil
      3 lb Coarsely ground beef
      1    Onion(peeled&chopped)
      1 tb Hungarian Paprika
      4    Garlic cloves finely chopped
      6 tb Chili powder
      1 ts Dried oregano
      1 tb Cumin
      8 oz Tomato sauce
      1 ts Salt
      1 c  Water or more as needed
      1    Habenero pepper or as many as you wish to add
 
In a covered saucepan or dutchoven,heat the oil over med-high heat and
cook the beef until it is evenly browned and no pink shows.Add the onion
and the garlic and saute until onion is translucent,about 5 minutes. Add
the paprika,chili powder,cumin and oregeno and stir for 3 minutes to
cook the spices.Add the tomato sauce,salt and water and stir to
combine.Add the Habenero if you want HOT chili(or you could just add a
little cayenne powder). Bring to a boil and simmer,covered over low heat
for 2 hours,stirring occasionally and adding more water as needed,up to
1 cup depending on the rate of simmer. Serve over pinto beans with
cheese and onion to garnish.We also enjoy it as a good chili dog. 

Note:The chili can be made up to 3 days in advance,and freezes extremely well.  

The recipe came to us from Great Southwest Tastes,Ray Calhoun

mesa.sedona.net

From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html