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BILL'S DYNAMITE CHILI




Source of Recipe


the web


List of Ingredients




For the spice mix:

1 tablespoon mild chili powder

1 tablespoon paprika

1/2 tablespoon ground red (cayenne) pepper

1/2 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon ground black pepper



For the chili:

1/4 cup vegetable oil

3 pounds very lean stew beef, cut into 1-inch cubes or smaller

2 cups chopped onion, Vidalia or another sweet onion preferred

3 tablespoons spice mix or more to taste

2 tablespoons chopped garlic

2 bay leaves

1 (12-ounce) can beer

1 (13 3/4-ounce) can beef broth

2 tablespoons cornmeal

Recipe



To prepare spice mix: In a small bowl, stir together chili powder, paprika, cayenne, cumin, oregano, salt and black pepper.

To prepare chili: Heat oil in a high-sided skillet or Dutch oven until almost smoking. Brown the meat in 2 or 3 batches. Spoon each batch into a colander set over a bowl. Do not drain off fat in the skillet. Lower heat; add onion to the skillet. Cook until soft but not brown. Add 3 tablespoons spice mix, garlic and bay leaves; stir for about a minute.

Pour in beer, beef broth and 1 cup water. Return meat to skillet. Bring liquid to a boil while scraping the bottom of the skillet with a wooden spoon to loosen bits of meat from the surface. Reduce heat. When liquid barely bubbles, cover partially with a lid. Cook for 1 1/2 hours, stirring occasionally. If chili boils, lower heat. Stir in cornmeal and simmer an additional 10 minutes. Remove from heat, let cool and refrigerate.

Reheat chili. Taste; if desired, add some or all of remaining spice mixture.