Recipe: Fiery Santa Fe Chili

Recipes using McCormick Dark Chili Powder

• 2 lbs chili meat (coarsely ground round or chuck steak)
• 1/2 cup canola oil
• 1 1/2 cup water, or beer
• 8 oz can tomato sauce
• 16 oz can whole tomatoes, cut up
• 2 small onions, chopped
• 1 medium green pepper, finely chopped
• 5-6 cloves garlic, minced
• 1 tsp oregano
• 1 tsp ground cumin, more if desired
• 4 tbsp chili powder
• 1 tsp salt
• 1/2 tsp sugar
• Cayenne pepper
• 4-5 medium jalapeno peppers, chopped

1. In large skillet, braise meat in 1/4 cup canola oil until brown.
2. Transfer meat to large kettle or electric slowcooker, leaving liquid in skillet (to use below).
3. Add water and tomato sauce to meat, cook over low heat.
4. Saute onion, green pepper and garlic in remaining 1/4 cup canola oil and liquid in skillet.
5. Add remaining dry ingredients and chopped jalapeno peppers with seeds removed.
6. Simmer about 30 minutes then transfer to kettle.
7. Simmer about 2 hours. Dip off any fat that settles on top.

Makes 8 servings.
Note: Cayenne and jalapeno peppers are the "zingers" in this recipe. Add with caution.