3 lb Beef, ground or cubed
1/4 cup Olive oil
1 qt Water
2 Bay leaves
8 Dry chilie pods *OR*
6 tbsp Chili powder
3 tsp Salt
10 Garlic cloves, chopped
1 tsp Cumin
1 tsp Oregano
1 tsp Cayenne
1/2 tsp Ground black pepper, fresh
1 tbsp Sugar
3 tbsp Paprika
1/4 tsp Cocoa (optional)
3 tbsp Flour
6 tbsp Cornmeal
|
|
In a six-quart pot, sear meat in hot olive oil, stirring constantly over high heat until grey, but not brown. Add water and mix well. Add bay leaves now, but remove and discard after 15 minutes of cooking. Simmer covered 1 1/2 to 2 hours, stirring occasionally. Add remaining ingredients, except for flour and cornmeal. Cocoa should be added now. Simmer, stirring frequently, for 30 minutes. Skim off any excess fat. Adjust seasonings and add flour and cornmeal blended with a little cold water to make a paste. Cook, stirring constantly to prevent sticking, until chili is the desired comsistency.
|
|
