Down-Home Chili
1 1/2 lbs. ground beef
2 med. onions
1 (28oz) can diced tomatoes (Italian style)
1 (6oz) can of Italian style tomato paste
1 c. of water (or beer)
1 beef bouillon cube
1 shot of tequila
1 (40oz) can of dark red kidney beans
1/2 green pepper (diced)
4 cloves of garlic (minced)
2 tsp. salt
2 tsp. oregano
2 tsp. chili powder
1 tsp. coriander
1 tsp. cumin
1 1/2 tsp. crushed red pepper
1 bay leaf
3 tbsp. flour
1/2 c. cold water
Fry ground beef and onions until meat is browned. Drain off fat. Then add remaining ingredients except for the flour and 1/2 cup of water. Stir to blend, cover and simmer for 1 1/2 hours, stirring occasionally. When done, mix the 3 tbsp. of flour with the 1/2 cup of cold water to make a slurry. Then pour into the chili, mixing well, and simmer until desired thickness. Remove bay leaf and enjoy.