Bowl O' Red Chili
Source of Recipe
Bigoven.com
Recipe Introduction
"Texans have strong opinions about their chili. The meat must be cubed, never ground. Beans may be served alongside, but are never stirred into the mixture; neither are canned tomatoes."
List of Ingredients
3 pounds Lean Chuck Beef ; lean chuck
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 tablespoon Vegetable oil
4 large Onion
3 tablespoon Chili powder
3 tablespoon Cornmeal
1 tablespoon Garlic ; minced
1 tablespoon Cumin
2 teaspoon Oregano
1/4 teaspoon Cayenne
1 can (12 oz) Beef broth
1 1/4 cup Water
1 tablespoon Brown sugar ; packedRecipe
1. Sprinkle beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.
2. Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.
3. Stir in browned beef, beef broth, the water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1 1/2 to 2 hours or until meat is tender. If desired, top each serving with chopped onion.
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