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– ground beef – onion – chili powder – paprika – ground cumin – garlic – minced – salt & black pepper – cayenne powder – garlic powder – beef broth – whole tomatoes – water – corn starch – Mexican cheese – corn tortillas – vegetable oil
In a large deep pot or a dutch oven brown the ground beef with half a chopped onion.
When the meat is browned drain off the grease and add the chili powder, paprika, ground cumin, minced garlic, salt, black pepper, cayenne, and garlic powder. Cook a few minutes or until the spices become fragrant.
Crush the canned tomatoes with your hand and add the tomatoes with their juices to the pot, along with 8 cups of beef broth. Bring the chili gravy to a boil, reduce heat and simmer UNcovered for one hour, stirring occasionally.
After about 30 minutes of cooking the chili gravy, preheat the oven to 350 degrees and prepare the corn tortillas. Heat a little oil (1/4″ or so) in a skillet over medium. After oil is heated, use tongs to cook one tortilla at a time for a few seconds per side, this is softening the tortillas and making them pliable so you can roll them without breaking. Transfer the tortillas to a papertowel.