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Greek Texas chili

Greek Texas chili

1 pound ground beef

2 medium onions, chopped very fine

1 clove garlic, minced

1 can (6 ounces) tomato paste

2 teaspoons chili powder

2 teaspoons paprika

2 teaspoons cumin

1 teaspoon oregano

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 to 1/2 teaspoon cayenne pepper, optional

Salt and pepper to taste

Makes about 3 cups chili sauce, about 12 generous servings dolloped on hotdogs.

SautŽ the ground beef, onion and garlic over medium-high heat, stirring, for 10 minutes, using a fork to prevent clumping. Drain off excess grease. Stir in tomato paste and 2 cups water. Bring to a boil, reduce heat to simmer, add the chili powder, paprika, cumin, oregano, cinnamon, cloves and cayenne (if using). Cook at least one hour, until mixture is very thick, and add salt and pepper to taste. Freezes well.

Per serving: 91 calories (40 percent from fat), 4.1 g fat (1.6 g saturated, 1.7 g monounsaturated), 24.6 mg cholesterol, 8.5 g protein, 5.4 g carbohydrates, 1.3 g fiber, 142.8 mg sodium.