Will Rogers’ ChiliRecipe From Miriam “Ma” Ferguson
1 tablespoon olive oil
2 medium onions, chopped
2 cloves garlic, minced
4 pounds ground beef
2 teaspoons cumin seed
2 tablespoons chili powder
1 tablespoon tabasco
2 cans diced tomato, do not drain
2 cups hot water
salt to taste
Heat olive oil in large saucepan and sauté onions and garlic over medium heat until tender, about 8 minutes. Do not brown. Add meat and sauté until lightly colored. Drain off excess fat before adding cumin, chili powder, and tobasco. Add tomatoes with their juices and hot water. Bring to a boil, lower heat, and simmer about one hour. Salt to taste. Serves 6 to 8.
Heat olive oil in large saucepan and sauté onions and garlic over medium heat until tender, about 8 minutes. Do not brown. Add meat and sauté until lightly colored. Drain off excess fat before adding cumin, chili powder, and tobasco. Add tomatoes with their juices and hot water. Bring to a boil, lower heat, and simmer about one hour. Salt to taste. Serves 6 to 8.
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