Chili Con Carne

Ingredients

• 8 ounce tomato sauce canned
• 8 servings garnishes: cheddar cheese shredded chopped
• 7 tablespoons chili powder divided
• 4  garlic cloves minced
• 3 pounds coarsely ground beef 
• 1 tablespoon ground cumin 
• 1 teaspoon ground pepper red
• 3 tablespoons i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1 teaspoon salt 
• 2 cups water 

Equipment

• frying pan

Directions

1. Cook ground beef, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until it crumbles and is no longer pink.
2. Drain well.
3. Add garlic, reduce heat to medium, and saut 2 minutes until tender.
4. Add 6 tablespoons chili powder and 1 tablespoon cumin, stirring to coat meat evenly.
5. Add tomato sauce and 2 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir 1 tablespoon masa at a time into meat mixture; allowing chili to thicken between additions to desired consistency.
6. Cook, uncovered, 20 more minutes. Stir in salt, red pepper, and, if desired, paprika. Stir in remaining 1 tablespoon chili powder 5 minutes before serving, and garnish, if desired.