There is something very satisfying about being able to take a recipe that initially creates 6 gallons (yes, 6 gallons) of chili, be able to scale it, and then make changes to it because you know it’s close to what you want but not quite, and have it come out *just right*. :-D
It’s crazy easy…and truly came out exactly the way I wanted:
The initial recipe is at AllRecipes.com
My version:
1 pound lean ground beef
chopped onions - enough to look like the right amount when you toss them into the pot w/the beef.
2 decent sized cloves garlic, minced - 3 if they’re small
1c tomato sauce (1 8oz can)
1 small can tomato paste
1 tablespoon and 1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground black pepper
brown beef, garlic, onions
add the rest, simmer 1 hour, enjoy the heavenly smells in the meantime.
