Have a chill #Caturday, like Alice here.
We’re having a chill… and chili. Here, have a recipe.
6 lbs ground beef
2 large onions
4 28-oz. cans of crushed or diced tomatoes
1 Jalapeno or Habanero pepper
1/4 C. corn starch
1/2 C. lukewarm water
8 parts Cumin
3 parts Black Pepper
3 parts Cayenne Pepper
3 parts Garlic Powder
2 parts Oregano
1 part Allspice
1 part Ginger
Brown thoroughly and drain the ground beef. Place in a stew-pot. Dice the onions and sauté until translucent. Add to pot. Add the tomatoes. Chop the hot pepper after discarding the seeds & membrane, add to pot.
While stirring, slowly add spice mixture. Simmer on very low heat for at least three hours. Stir occasionally.
Mix a thin paste from the corn starch and water. Stir this in to thicken up the broth 10-15 minutes before serving.
Using teaspoons as the parts for the spice mixture gives a recipe this size a medium bite, maybe a little on the mild side. Vary the quantity to taste; the proportion is what’s important.
Serves 12 to 15. Freezes well.