Numero Uno Chili



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Numero Uno Chili

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

In a large skillet, over medium heat, warm the oil. Add onions and cook,
stirring occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over
medium heat, combine beef and pork. Season with 2 T salt and cook, stirring
often, until meat has lost all its pink color and is evenly crumbled, about
20 minutes.

Scrape onions into casserole with meats. Stir in chili powder, cumin,
oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes.
Stir in tomato juice and beef stock. Bring to a boil then lower heat and
simmer, uncovered, for 1 hour.

Taste, correct seasonings and simmer another 30 minutes or until chili is
thickened to your liking. Stir in garlic. To thicken chili further or to
bind any surface fats, stir in the optional cornmeal. Stir in the beans and
simmer another 5 minutes.

Serves 6 or more.

~end recipe export


Ingredients:

1/4 c Olive oil
2 lg Yellow onions, chopped,
-about 4 cups
2 lb Coarsely ground beef (shank,
-shoulder or chuck)
2 lb Coarsely ground pork
-salt
1/3 c Mild, unseasoned chile
-powder
3 tb Ground cumin, from toasted
-seeds, if possible
3 tb Dried oregano, preferably
-Mexican
3 tb Unsweetened cocoa powder
-(NOT DUTCH PROCESS!)
2 tb Ground cinnamon
1 1/2 ts Cayenne pepper, or to taste
4 c Tomato juice
3 c Beef stock or canned broth
8 md Garlic cloves, peeled and
-minced
2 tb Yellow cornmeal as optional
-thickener (more as needed)
32 oz Dark red kidney beans
-(drained and rinsed)

Serves:

6 Servings 		 
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