Remember The Alamo Chili

      Yield: 4 Servings

  1 1/2 lb lean beef,Ground

      1 lg onion,chopped

     16 oz can of tomato sauce

     26 oz can tomato puree

      6 T  powdered chili pepper

      1    (not chili powder)

      3    garlic cloves,minced

      1 T  sweet paprika

      1 T  mexican oregano

    1/2 t  cumin

    1/4 t  red pepper

    1/2 t  salt

      1 pt sour cream

      1    water as needed

Break up and fry beef, drain off any grease. Place the meat in a

4 Quart pot with tomato sauce. Fry the chopped onions until soft, but

not brown, and add to pot. Coarsely chop the tomatoes and add them to pot, together with tomato puree, the garlic and spices. Bring the

mixture to a boil, and then simmer it, uncovered, uncovered, for at