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In a 4 or 5 quart dutch oven or chili pot melt butter over medium high heat. Add
ground round, minced onions, diced bell peppers, sugar, soy sauce, chili powder,
minced garlic, paprika, ground cumin seeds, oregano, crushed red peppers and
coarse grind black pepper. Stir frequently, breaking up meat with a wooden spoon or fork into small pieces
for 5 minutes or until meat is browned. Stir in beans, enchilada sauce, corn, tomato juice and diced pepperoni.
Bring to a boil and cook, stirring occasionally, for 3 minutes. Ladle into 2-3 cup capacity chili bowls.
Garnish each serving with 2 tablespoons sour cream, 1 tablespoon shredded cheese, 2 tablespoons crushed
tortilla chips and drizzle with 1/2 teaspoon hot sauce or more, if desired. Serves 6.
I won the grand prize in the Marlboro Chili Cookoff with this recipe. A 2002 Ford Ranger Extended Cab
4x4, $2,000 and a $1,900 tailgate party. I hope you like my chili.
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