*  Exported from  MasterCook  *
 
                             C.w. Gregg’s Chili
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Southwest                        Chili
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Hamburger meat
                         Dried chili pods
      1/2  cup           Warm water
    1      tablespoon    Oregano
    1      teaspoon      Cumin
                         Cloves garlic -- chopped
    4      tablespoons   Flour
    1      can           Tomato sauce (large can)
      1/4  cup           Red wine
 
 Hint: to test chili pod’s heat, take a small nibble of dry chili in your mouth,
when cooked, it will about double in strenghtBrown hamburger meat in large
skillet. While browning, make chili paste. Take 6-8 dried chili pods, remove some
seeds, leave some in for flavor. Remove stems. Put in blender with about 1/2 cup
warm water or so just enough to make a paste. Too wet will be difficult. When
hamburger meat is browned, drain fat. Add chili paste, oregano, cumin and garlic
cloves. Add salt to taste. Brown mixture well, Don't burn!Add 4 tablespoons of
flour. Brown this, immediately remove from heat. In another large saucepan, add
tomato sauce and red wine. Add browned mixture. Simmer,simmer,simmer (3 hours or
more) you can do this in s slow cooker. Thin if necessary, salt to taste, adjust
cumin and oregano as needed, thse flavors strenghten with cooking (cumin tends to
add a sweet hint of taste.)Salt enhances all flavors Hint:
 buy more tomato sauce than you need, if chili is TOO hot when done, add more
tomato sauceServe with sour cream, grated mild cheedar cheese or whatever you
like.Hint: drink iced tea with chili,it’s the best beverage for hot mouth!
 
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