Dottie's Texas Chili
1 pound ground beef
1 large yellow onion – diced
1 can (14.5 ounce) cut diced tomatoes Beth used pureed
1 can (8 ounce) tomato sauce
1 can (14 ounce) beef broth
1 cup water
11/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground oregano
1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
Optional: 1 can (15 ounce) black soy beans –drained and rinsed well. Beth didn't use Shredded Cheddar cheese
Brown ground beef and onions, breaking up well. Drain well.
Add spices and continue to cook and blend well.
Add the remaining ingredients.
Reduce heat, cover and simmer for at least 30 minutes or until reduced slightly.
Add beans (if using) in the last 10 minutes, just long enough to heat through. Black soy beans have a softer texture than pinto beans and will break down faster.
Add water or more broth if necessary.
Serve hot with shredded cheddar cheese and sour cream.
Posters notes: double the recipe and use one pound of ground beef and one pound of diced stew meat.