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lean beef olive oil water bay leaves chili peppers salt garlic ground cumin oregano red pepper black pepper sugar paprika flour cornmeal
Viewed: 26 - Published at: 6 years agoIngredients
- 3 lb. lean beef, ground for chili (never use veal)
- 1/4 c. olive oil
- 1 qt. water
- 2 bay leaves (optional)
- 8 dry chili peppers or 6 Tbsp. chili powder
- 3 tsp. salt
- 10 finely chopped cloves garlic
- 1 tsp. ground cumin
- 1 tsp. oregano
- 1 tsp. red pepper
- 1 1/2 tsp. black pepper
- 1 Tbsp. sugar
- 3 Tbsp. paprika
- 3 Tbsp. flour
- 6 Tbsp. cornmeal
Method
- Heat olive oil in a 6-quart saucepan.
- Add meat to oil and sear over high heat, stirring constantly, until meat is gray, not brown.
- The seared meat should have the consistency of whole grain hominy.
- Add water; cover and cook at a bubbly simmer for 1 1/2 to 2 hours.
- Add all other ingredients, except flour and cornmeal. Cook for 30 minutes (further cooking will cause the spices to loose their flavor).
- Mix flour and cornmeal with enough water to form a paste; add to chili.
- Bring mixture back to boil.
- (You can add more chili powder to suit your taste.)
