2 pounds lean ground
2 large garlic clove, minced
1 large red onion, finely chopped
1 bell pepper, finely chopped
2 jalapeños, finely chopped
7 tablespoons chili powder
1 teaspoons salt
1 teaspoons paprika, or (to taste)
½ teaspoon Tabasco pepper sauce, or (to taste)
16 ounces tomato
2 cups water or beef broth
28 ounces canned
1 tablespoon sugar
2 tablespoons masa corn flour, or (masa harina)
1 large red onion, chopped, (optional)
2 jalapeno, chopped (optional)
8 ounces Monterey Jack cheese, shredded (optional)
8 ounces sharp cheddar cheese, shredded (optional)
2 cups cooked pasta (optional)
2 cups cooked rice (optional)
1 (15 oz.) can red kidney beans, drained & rinsed (optional)
Brown the beef
by searing it in a skillet or Dutch oven.
Turn flame or burner to medium heat.
Add the garlic, onion, bell pepper and jalapeños stirring as you
Continue to cook for 5 minutes more, stirring frequently.
powder, salt and paprika together, and stir into pan.
Add Tabasco sauce, tomato sauce, Tomatoes and
beef broth (water if using).
Bring to a boil
then simmer, covered, about 15 minutes, stirring and adding water as
needed. Add the sugar and cilantro; cook 15 minutes.
If you want it spicier cook it an additional 15 minutes.
Mix the masa with 4 tablespoon of water to make a paste, and
slowly stir into chili to thicken.
Cook 3 minutes more.