Title: Pam Prichard's Original Hot Dog Chili
Categories: Sauces, Beef, Main dish, Tex-mex
Yield: 12 Servings

1 1/2 lb Hamburger meat
1/4 c Water *
1/4 c Chopped onion **
8 oz Tomato Sauce
3 oz Tomato Paste (1/2 small
Can)
2 ts Chili Powder
1 Clove Garlic -- chopped ***
1/2 ts Salt
1/2 ts Black Pepper

Brown meat in a 2 quart sauce pan. Drain to remove fat. Stir in water,
onion, sauce, and tomato paste. Add remaining seasonings. Cover and cook
one hour, stirring occasionally. Taste and adjust seasonings as required.
Remove cover and cook as required to thicken to desired consistency, up to
another hour. CAUTION: Chili will burn easily when thickening, use as low
heat as possible, but enough to boil.

* Use 1/2 cup water if instant (dehydrated) onions are used. (added water
may not be needed at all if browned meat is not drained.) ** You can
substitute instant (dehydrated) onions, 1 Tbsp = 1/4 cup *** You can
substitute Garlic Powder if desired, 1/4 teaspoon = 1 clove Entered into
Meal Master by Charles Prichard, XJJG32A

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip