Joe cooper's chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -formatted by S.Grabowski | ||
| 3 | pounds | Beef, ground or cubed |
| ¼ | cup | Olive oil |
| 1 | quart | Water |
| 2 | Bay leaves | |
| 8 | Dry chilie pods *OR* | |
| 6 | tablespoons | Chili powder |
| 3 | teaspoons | Salt |
| 10 | 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 |
Directions
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