1 Can Refried Beans
1 Pound Ground Beef
2 Pounds Shredded Cheddar Cheese
6 oz. Tomato Paste
3 Cups Water
2 Teaspoons Cayenne Pepper
1 1/2 Tablespoon Chili Powder
2 1/2 Teaspoons Salt
2 Teaspoons Cornstarch
2 Teaspoons Distilled White Vinegar
1 Tablespoon Minced Dried Onions
2 Tablespoons Canned Jalapeno Slices
Fresh Burrito Tortilla Shells
Brown the beef in a pan, finely breaking up the meat with a fork.
Combine the tomato paste with the water in a saucepan over medium heat.
Stir until smooth.
Add the cayenne pepper; chili powder, salt cornstarch, vinegar, and dried onion and stir.
Chop the jalapeno slices very fine.
Add them to the mixture.
Heat the mixture to boiling.
Continue to stir about 3 minutes and remove from heat.
Once the beef is cooked drain all of the fat out.
Add half of the refried beans to the beef.
Slowly add 2 1/2 cups of the tomato sauce mixture.
Add half of the cheese, and cook over low heat for 10 minutes, stirring constantly.
Let simmer for 30 minutes.
Spoon 3/4 cup of the chili into each tortilla, add cheese and tomato sauce mixture as desired.