Joe Cooper's Chili
Source of Recipe
the web
List of Ingredients
1/2 cup olive oil
3 pounds lean beef -- chopped
1 quart beef stock
2 bay leaves -- optional
8 ground dried chile pods, preferable ancho
3 tablespoons paprika
10 cloves garlic -- minced
1 tablespoon sugar
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cayenne pepper, or more, to taste
1/2 teaspoon black pepper
6 tablespoons cornmeal
3 tablespoons all-purpose flour
Recipe
In a large saucepan or Dutch oven, heat the olive oil over high heat. Add
the meat and sear it. Stir constantly, cooking only until the meat is gray.
Pour in the stock, and reduce the heat to a simmer. Add the bay leaves, and
cover the pan. After about 20 minutes, remove the bay leaves. Continue
simmering the meat, stirring occasionally, for another 1 1/2 hours.
Add the remaining ingredients except the cornmeal and flour. Simmer
uncovered another 30 minutes, stirring frequently. Skim all accumulated fat
from the chili.
In a small bowl, stir together the cornmeal and flour, and add enough
water to make a thin paste. Mix the paste into the chili quickly, to avoid
lumps, and cook 5 more minutes to eliminate the raw flour taste. Add a little
extra stock or water if the chili seems stiff. Serve it hot.
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