Camp Chili, Tom-Style

Name: Camp Chili, Tom-Style
Ingredients: 3 tablespoons bacon drippings or 3 tablespoons cooking oil; 2 large red onions, coarsely chopped; 4 lbs ground beef; 3 garlic cloves, minced; 1 (16 ounce) can tomato sauce; 1 (16 ounce) can kidney beans; 3 dried red chilies, roasted 1 minute and minced (or chili powder, to taste); 1 34 cups water (optional); 1 12 tablespoons salt; 1 cup cornflour (optional); 2 teaspoons dried oregano leaves; 2 tablespoons ground cumin; 2 tablespoons brown sugar

13 ingredients

11 steps

Ingredients

3 tablespoons bacon drippings or 3 tablespoons cooking oil
2 large red onions, coarsely chopped
4 lbs ground beef
3 garlic cloves, minced
1 (16 ounce) can tomato sauce
1 (16 ounce) can kidney beans
3 dried red chilies, roasted 1 minute and minced (or chili powder, to taste)
1 34 cups water (optional)
1 12 tablespoons salt
1 cup cornflour (optional)
2 teaspoons dried oregano leaves
2 tablespoons ground cumin
2 tablespoons brown sugar

Directions

1

Heat oil in a heavy dutch oven over medium heat, add onions and cook until they are translucent.
2

Combine the beef with the garlic, minced chili, cumin, brown sugar and oregano.
3

Add meat and spices to pot with onions.
4

Break up any lumps with a fork and continue to cook.
5

Add tomato sauce, water and salt.
6

Bring to a boil, lower heat and simmer, uncovered, for 1 hour.
7

Stir in the corn flour/water to achieve desired consistency.
8

Cook 15 minutes longer, stirring.
9

The longer you let it cook, the more flavorful it becomes.
10

Adjust seasonings to taste.
11

Serve over rice or with crackers.