Ingredients

2 pounds lean ground beef
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 sauce

2 cups water or beef broth

28 ounces canned tomatoes pureed

1 tablespoon sugar

4 tablespoons cilantro
2 tablespoons masa corn flour, or (masa harina)

Optional Ingredients:
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)

Cooking Method

Brown the beef by searing it in a skillet or Dutch oven.

1. Drain well.

2. Turn flame or burner to medium heat.

3. Add the garlic, onion, bell pepper and jalapeños stirring as you add.

4. Continue to cook for 5 minutes more, stirring frequently.

5. Mix chili powder, salt and paprika together, and stir into pan.

6. Add Tabasco sauce, tomato sauce, Tomatoes and beef broth (water if using).

7. Bring to a boil then simmer, covered, about 15 minutes, stirring and adding water as needed.  Add the sugar and cilantro; cook 15 minutes.

8. If you want it spicier cook it an additional 15 minutes.

9. Mix the masa with 4 tablespoon of water to make a paste, and slowly stir into chili to thicken.

10. Cook 3 minutes more.