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Fall chili

Makes six servings 1 pound ground beef 1 medium onion, diced 3 tablespoons Mexene chili powder 1 teaspoon salt 3/4 teaspoon oregano 1/4 teaspoon cumin 1/4 teaspoon red pepper flakes 2 cups water

Brown meat (breaking up pieces) and onions; drain. At this point, you can run it through a chopper if a finer dice is desired. Add all other spices; mix well. Add water and simmer for 1 hour. Can be made ahead of time and frozen in a nonmetallic container or freezer bag. All materials courtesy of Family Features. Find chicken chili recipes at and other general chili tips and recipes at www.chilicookoff