Ingredients: |
Ingredients: 4 tbsp. cooking oil
2 lbs. ground meat or chili meat
5 cloves garlic, finely chopped
1 large onion, chopped
1 1/2 pts. water
1/2 small can tomato sauce (or 1 tbsp. tomato paste)
1 tsp. cumin
1 tsp. oregano
1 1/2 tbsp. chili powder (preferably Gebhardts)
1 tbsp. Mexene Chili Powder Seasoning
1 tsp. salt
1 tsp. sugar
1/2 tbsp. paprika
3 tbsp. flour
3 tbsp. corn meal
Cheddar cheese, grated
Chopped onion
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Directions: |
Directions:Using a large container, preferably a deep cast iron pot, heat oil and brown meat and garlic on medium-low until meat looks done. Add onions. Cover and simmer 30 minutes.
Stir, add tomato sauce, cumin, oregano, chili powder, Mexene, salt, sugar, and paprika. Check liquid and add a little more water if needed. Simmer on low another 30 minutes.
Combine the flour and corn meal in a cup and add a little water to make a paste. Add a little of the hot chili "juice" to smooth the lumps. Stir the corn meal-flour mix into the chili pot. Cover and simmer, stirring constantly, another 30 minutes. Adjust seasonings along the way. Chili will thicken, so check often for your thickening preference.
Once ready, ladle into bowls and top with cheese and onions. Chili is best served with cornbread. |
Personal
Notes: |
Personal
Notes: I was taught that "real" chili required corn meal (many times only to thicken) -- no tomato -- that the rich color, as well as the flavor, came through the spices. But I still like a touch of the tomato flavor, and also the flour addition. And as a side note, it is considered a sin to put beans in chili here in Texas!
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