This recipe appeared in the Winter 2008 issue of Texoma Living!.
1 pound chili meat or ground beef
1 cup diced onion
16 ounces tomato sauce
6 ounces tomato paste
1 cup water
2 tablespoons. extra virgin olive oil
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon dried basil
1 teaspoon salt
1 cup water
Garnish
1 scallion chopped
1 teaspoon sour cream
1 teaspoon shredded cheddar cheese
In a large pot over medium-high heat, cook meat in extra virgin olive oil for 6 to 7 minutes or until done. Stir often. Add onions and spices and saute for 5 minutes, stirring occasionally. Add tomato paste and tomato sauce. Stir to incorporate. Lower heat and add water. Simmer over low-medium heat for 30 minutes, stirring occasionally. Serve hot! Top with shredded cheddar cheese, sour cream, and diced scallions.