Joe cooper's chili

Yield: 6 servings

Measure Ingredient
\N \N -formatted by S.Grabowski
3 pounds Beef, ground or cubed
¼ cup Olive oil
1 quart Water
2 \N Bay leaves
8 \N Dry chilie pods *OR*
6 tablespoons Chili powder
3 teaspoons Salt
10 \N Garlic cloves, chopped
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Cayenne
½ teaspoon Ground black pepper, fresh
1 tablespoon Sugar
3 tablespoons Paprika
¼ teaspoon Cocoa (optional)
3 tablespoons Flour
6 tablespoons Cornmeal

In a six-quart pot, sear meat in hot olive oil, stirring constantly over high heat until grey, but not brown. Add water and mix well. Add bay leaves now, but remove and discard after 15 minutes of cooking.

Simmer covered 1½ to 2 hours, stirring occasionally. Add remaining ingredients, except for flour and cornmeal. Cocoa should be added now. Simmer, stirring frequently, for 30 minutes. Skim off any excess fat. Adjust seasonings and add flour and cornmeal blended with a little cold water to make a paste. Cook, stirring constantly to prevent sticking, until chili is the desired comsistency. COOK'S NOTE: "Of a certainly good chili has been made from finely ground meat if there is not ample time for hand chopping into small bite-sized cubes. A butcher's mill with a ½" plate (¾" would be better but seldom is available) will do a very acceptable job, thank you." FROM: The Great American Chili Cookbook

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