Sparky's Not False Alarm Southwest Chili
2 pounds ground beef
4 cups water
2 medium onions, diced
2 8 ounce cans tomato sauce
1/2 tsp. cayenne pepper
1 tsp. cumin
4 tbsp. chili powder (New Mexico is best and it's all I use)
4 cloves of garlic, crushed
2 tbsp. red wine vinegar
1 large bay leaf
2 tsp. Worcestershire sauce
1 1/2 tsp salt
5 whole cloves
1 can pinto beans (I use the ones with jalapeno added)
Grated cheese, chopped onion, sour cream for garnish
Add meat to large saucepan or stockpot and cover with water.
Stir until beef separates.
Boil slowly for 30 minutes.
Stir in all ingredients except beans.
Bring to a boil, reduce heat and simmer, covered for 2 1/2-3 hours. (could be simmered in a slow cooker at this point).
During the last hour chili may be uncovered for a thicker consistency.
Add beans and cook long enough to warm through, about 20 minutes.
Remove bay leaf before serving.
Pairs Well With
This recipe is adapted from a cookbook entitled Purple Sage and Other Pleasures that was published years ago by the Junior League of Tucson, a group that my late cousin belonged to. We know chili in the southwest, no kidney beans and only New Mexico chili powder. New Mexico chili powder has more heat than the generic powders most people use. It's easy to come by in Arizona and it makes a huge difference in the flavor. Chili always tastes better the next day so making ahead is always a good idea. Please don't brown the meat, boiling is the key here.