Chile

Inspired by Wick Fowler's two-alarm chili, which someone brought to me from America when I first moved overseas, I created this recipe made from locally accessible products and staples in my spice drawer:

2 pounds ground beef (WARNING: some ground beef is NOT gluten-free!)

1 cup (8oz) tomato paste

2 cups (16oz) water

½ Tbsp salt

1 ¼ tsp paprika

0-1 tsp red pepper - depending on how spicy you want it  : )

1 Tbsp dried onion

1 tsp garlic powder

2 tsp Cumin powder

1 tsp dried Oregano

7 Tbsp chili pepper

2 Tbsp masa (optional)

1. Sear meat in large skillet. Drain off fat.
2. Add 8 oz tomato paste
3. Add 16 oz water
4. Stir in all spices (except masa). Pick your desired amount of red pepper.
5. Cover and simmer for 30 minutes. Stir occasionally.
6. Separately, combine masa with ¼ cup warm water. Stir well.
7. Add masa mixture into chili and simmer an additional 15 minutes.
8. Add beans that have already been cooked and drained (optional).

Top with grated cheese, diced tomatoes, tortilla chips, crackers, or popcorn.

Serve over rice, noodles, tortilla chips, or eggs.

Freezes well.