RED INK CHILI
Source of Recipe
the web
List of Ingredients
3 lb. lean beef or venison,
cut in 1/2-inch cubes or
ground with 1/2-inch plate
16 oz. Hunt's no-salt tomato
sauce
16 oz. water
10 Tbsp. chili powder
4 tsp. cayenne
2 Tbsp. cumin
2 tsp. ground oregano
1 tsp. black powder
2 jalapeno peppers, finely
chopped (acceptable to
remove up to 1/2 seeds)
2 medium onions, finely
chopped
4 cloves garlic, pressed
2 Tbsp. corn meal
Recipe
Measure and divide all dry spices into two small con-
tainers. Lightly coat the Dutch oven or pot with corn oil.
Heat the pot. Spoonify the garlic around the pot for a minute
or two, then add the finely chopped onions and the finely
chopped jalapenos. When the onions are as transparent as a
politician's promises, add the meat. Stir and sear the meat
until the lively pink is converted to a light bureaucratic
gray. Add the tomato sauce, the water and half the spices.
Stir to mix well; bring to a boil. Cover and reduce the
bubblistics to a joyful simmer. Simmer for 2 hours, but give
an occasional loving swirl of the spoon to let the developing
chili know you really care.
After 2 hours, add the remaining spices. Stir cautious-
ly and affectionately until the spices are an integral part of
the marriage. Though many fine chili cooks establish a mean-
ingful chilian relationship by simply dumping their spices into
the pot, I add the final spices while mumbling a matrimonial
incantation, a kind of ceremonial blessing:
*BLKLIN
Pepper, spices, chopped up meat
Bubble, blend and share your heat.
May your flavor and your fire
Give us zest and great desire.
Pepper, spices, chopped up meat
Bubble, blend and share your heat.
Chili stir and chili stroke;
May all cares go up in smoke.
*BLKLIN
After adding the final spices, bring the chili to an
excited and mature heat by simmering for an additional hour.
Then, lightly sprinkle the cornmeal over the quivering surface
of the chili, slowly massaging the cornmeal into the chili with
tender, spoonful strokes.
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