YANCY TUCKER'S RED DEVIL CHILI

The best damn "Bowl of Red" you'll ever have - Good Stuff!!!

2.5 lbs ground chuck 2 teaspoons cocoa
2 large onions, chopped Sprinkle cinnamon
4 jalapeno peppers, chopped 3 spats Worcestershire sauce
6 tablespoons chili powder 1-tablespoon hot pepper sauce
1 teaspoon red pepper 3 beef bouillon cubes
2 teaspoons garlic powder 4 cups water
2 teaspoons paprika 2 cans (16 oz each) diced tomatoes
2 teaspoons salt Flour-water paste
1-teaspoon oregano 2 cans (16 oz each) pinto beans
(optional)
2 tablespoons cumin

In large stew pot, brown meat, onions, and jalapenos. Drain and discard
fat. Add chili powder, red pepper, garlic powder, paprika, salt, cumin,
oregano, cocoa, cinnamon, Worcestershire, hot pepper sauce, bouillon
cubes, water and tomatoes. Bring to a boil and simmer 3 hours, stirring
occasionally. Add flour-water paste a spoonful at a time, stirring and
cooking until mixture thickens. A wooden spoon should stand straight up
in pot when chili is thick enough.

Just before serving, add beans, if desired, and heat to bubbling. Makes
12-15 servings. Serve with saltines.

--
Skipper