Title: Remember the alamo chili
 Categories: Groundmeat, Chili
      Yield: 4 Servings
 
  1 1/2 lb Lean ground beef
      1 lg Onion, chopped
     16 oz Can of tomato sauce
     26 oz Can tomato puree
      6 tb Powdered chili pepper
           (not chili powder)
      3    Garlic cloves, minced
      1 tb Sweet paprika
      1 tb Mexican oregano
    1/2 ts Cumin
    1/4 ts Red pepper
    1/2 ts Salt
      1 pt Sour cream
           Water as needed

MMMMM--------------------------OPTIONAL-------------------------------
     30 oz Light red kidney beans
 
  Break up and fry beef, drain off any grease. Place the meat in a
  4-guart pot with tomato sauce. Fry the chopped onions until soft, but
  not brown, and add to pot. Coarsely chop the tomatoes and add them to
  pot, togeather with tomato puree, the garlic and spices. Bring the
  mixture to a boil, and then simmer it, uncovered, uncovered, for at
  least 30 minutes, adding water if necessary. Add beans, (if you must)
  and simmer for additional 15 minutes. Serve with a spoonful of sour
  cream on top. Seth Briliant from N.J. FROM: Eatin'Chili Red, Hot, and
  You September 1993 Volume 1, Number 2