|2 lb. hamburger or other meat||8 oz. can tomato sauce|
|16 oz. water||4 Tbl. dried onion and garlic|
|1 1/2 Tbl. paprika||4 Tbl. ground cumin & oregano|
|2 Tbl. ground red pepper||2 Tbl. salt|
|1/2 cup ground chili pepper||6 Tbl. "masa flour" (corn flour of some sort?)|
|1 jar mushroom caps (optional)|
Brown meat, and drain off fat. Mix all but masa flour and mushrooms together. Cover & simmer 30 minutes. Mix masa with 1/4 cup of warm water, to make a thick liquid, and add to the chili, along with the mushrooms. Simmer another 15-20 minutes. Serve over pasta.
This recipe makes a reasonably good meat-intensive chili. It's got a slight bitter edge, but we like the flavor. Justin likes it with a dollop of Red Hot (as he likes most Tex-Mex food).
You can use pretty much any meat for this -- we actually usually use turkey. It works particularly well with leftover Thanksgiving turkey. The canonical pasta for it is Ditalini (often called "Chili-Mac"), but any will do.