Spare-No-Spice Chili - Acadiana's Multi-Media News Station

Ingredients:

• 3 tablespoons olive oil
• 2 onions, chopped
• 2 lbs. ground chuck, chili ground
• Salt
• Cayenne pepper
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• Crushed red pepper flakes
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 28 oz. cans crushed tomatoes
• 1 tablespoon sugar
• 3 cups beef stock
• 1 can black beans
• 2 tablespoons masa flour
• 4 tablespoons water

Toppings:

• Crushed tortilla chips
• Grated cheese
• Chopped red onions
• Sour cream and chives

Instructions:

• In a large stock pot, heat oil
• Add onions and saute' for 3 minutes
• Add ground chuck and season with salt and cayenne
• Add crushed red pepper flakes, chili powder, cumin, and oregano
• Brown mead and drain
• Put meat back in pot and add garlic, beef stock, tomatoes, sugar, and beans
• Bring the mixture to a boil and immediately reduce to simmer for approximately an hour, stirring occasionally
• Mix the masa flour with water to make a slurry
• Gradually add to meat mixture and continue to cook for 30 minutes
• Check seasonings and serve in individual bowls with choice of toppings