This is a simple chili you can use for frito pie, hotdogs or just to warm you up on a cold day. Complete Recipe Below!
1 lb ground beef (80/20)
1/4 cup reserved ground beef drippings
1/4 cup all purpose flour
2 teaspoons of beef bouillon powder
2 Cups of Hot Water
4 or 5 teaspoons chili powder
(optional) 1/4 cup yellow onion, diced
1 1/2 teaspoons white vinegar
1 teaspoon table salt
(optional) 1/2 teaspoon onion flakes
1/2 teaspoon granulated sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon of ground cumin
(optional) 1/4 teaspoon onion powder
1/8 teaspoon of ground cayenne pepper
Pinch of ground black pepper
In a small bowl mix all your powdered ingredients together except the flour.
Dissolve the two teaspoons of beef bullion in two cups of hot water.
If you’re going to incorporate the deiced onions in your recipe, sauté them on medium heat until slightly translucent, in two tablespoons of oil or butter. If you use butter, be careful not to burn it. Remove from pan when done.
Brown hamburger in a skillet until all pink is gone. Drain hamburger once done and capture the drippings from the hamburger in a large sauce pan or bowl. Reserve a 1/4 cup of the drippings for the chili. Add cooking oil to it if needed to make a 1/4 cup.
Add the 1/4 cup of drippings back into the saucepan and bring to a light simmer over low medium heat. Incorporate the 1/4 cup of flour into the drippings a little at a time until smooth and all the drippings are absorbed by all the flour, to make a roux.
Add the 2 cups of beef broth to the sauce pan. Whisk or blend it in well with the roux. Then whisk in the dry seasoning a little at a time to dissolve in well with the broth. Then add the vinegar.
Now add the hamburger (and optional onions) into the pan with the broth and stir well to mix. Cook until it starts to simmer (stir every couple minutes). Reduce heat to low, cover and cook for 10 minutes (or until desired thickness has been reached), stirring some every few minutes so it doesn’t stick to the bottom and burn.
Let it sit for longer off the heat and it gets more flavorful. Add water or make up a cup of beef broth with a teaspoon of beef bouillon and a cup of hot water to thin it out, adding it a little at time, to reach desired thickness.
Can be stored in the fridge in a covered dish for a few days. Add a little water to reconstitute it to desired thickness when reheating.
Enjoy!