Yield: 1 Servings
|3 pounds||Lean ground chuck|
|¼ cup||Cooking oil (optional)|
|1 \N||(3-ounce) jar chili powder, recipe was tested with 2.37 ounce jar|
|1 teaspoon||Salt, to taste|
|10 \N||Garlic cloves, chopped|
|1 teaspoon||Ground cumin|
|1 teaspoon||Cayenne pepper (easy on pepper)|
|½ teaspoon||Black pepper|
|6 tablespoons||Cornmeal (masa)|
Saute the meat in a large skillet until it is lightly browned all over. Then add water and simmer, covered, for 1½ or 2 hours.
Then mix chili powder, salt, cumin, garlic, cumin, oregano, cayenne pepper, black pepper, sugar and paprika in a small bowl, and add to skillet. Simmer for an additional 30 minutes. Longer cooking will cause spices to lose flavor.
Then in a small bowl, mix flour and cornmeal and whisk into chili to avoid lumps. Bring mixture back to simmer, stirring to avoid sticking. Remove from heat.
This may be frozen before addition of flour and cornmeal. You may have to add ¼ cup of water for each 3 cups of chili to reheat.
Thaw, reheat on low and add flour and cornmeal mixture as directed above.