After living in the great state of Texas for a quarter of a decade, I learned a few enhancements to the Hoosier style that my Mom used to make.
The alarms can and should be adjusted to accommodate various levels of gastronomical tolerance.
- 2 lb very lean ground beef
- 7 T chili powder
- 1 T ground cumin
- 2 t paprika
- 1 onion, finely chopped
- 2 or 3 cloves of garlic minced
- 2 t salt
- 1 1/2 t cayenne pepper
- 1 cup day old coffee
- 2 T masa
- 2 8oz. cans tomato sauce
- 1 8oz. can stewed tomatoes (crushed, sliced or diced)
- 3 to 4 small diced serrano peppers or 1 to 2 jalapeno peppers (seed removal is recommended)
- Simmer onions and garlic until onions are clear.
- Brown ground beef and drain.
- Combine onions, garlic and ground beef into a large soup pot.
- Stir in tomato sauce and 2 cans of water.
- Mix all ingredients except cayenne pepper and masa.
- Simmer 30 min.
- Add as much pepper as desired.
- Mix masa and 1/4 c warm water.
- Stir flour mixture into chili.
- Simmer 20 min.
- Add the diced peppers to taste as this step provides the 4th alarm.
- Continue to simmer on low heat while occasionally stirring for at least an additional hour.
This recipe is a work in progress, so please leave your feedback to help develop this chili into a serious cook-off contender in any state.