Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Ground beef 1 tb Oregano; dried, crushed
2 1/2 c Tomato sauce 1 tb Cumin; ground
1 Onion; chopped 6 Red peppers; 2" long (opt)
Garlic to taste - chopped 4 tb Chili powder
1 ts Salt 1 tb Paprika
1 ts Cayenne pepper 2 tb Flour
1 ts Tabasco Sauce

Sear the meat with the onions and garlic. When meat is thoroughly
browned, put in tomato sauce, and add some water. Add all other
ingredients. Cover with 1/2" of water and stir well. Simmer at least
an hour and a half, or longer, stirring regularly. Towards the end,
skim the grease and add the flour, mixed with warm water, to thicken.
Serve by itself, or with beans, (cooked separately) or with rice,
corn meal mush. This is the recipe Mike Roy swore by. I found it
published in the Mike Roy Cookbook #2, which I received from my
mother as a gift in 1966.
The recipe was originally from the Chili Appreciation Society
International, Los Angeles Chapter.

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