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Three-Step Chili
This recipe comes from my grandmother, who—although of Irish descent—was considered one of the best Mexican-food cooks in western Oklahoma when I was growing up. Want to know her serving secret? Before you fill a serving bowl with the chili, rub the inside with a cut clove of garlic.—Christine Perry, Denver, Colorado
10-12 Servings
Prep: 5 min. Cook: 2-1/4 hours
Ingredients
2 pounds ground beef
1 pound ground pork
4 cups water
1 can (8 ounces) tomato sauce
Salt and pepper to taste
1 tablespoon instant dried onion
4 tablespoons chili powder
2 teaspoons ground cumin
1/4 to 1/2 teaspoon cayenne pepper
1 teaspoon dried minced garlic
1 teaspoon paprika
1 teaspoon dried oregano
1/4 cup white cornmeal
2 tablespoons all-purpose flour
Water
Directions
In a large Dutch oven or soup kettle, brown ground beef and pork;
drain well. Add water, tomato sauce, salt and pepper. Cover and
simmer for 1-1/2 to 2 hours, adding more water if necessary. Stir in
dried onion, chili powder, cumin, cayenne pepper, garlic, paprika
and oregano. Simmer another 30 minutes. Combine cornmeal, flour and
enough water to make a thin paste. Stir in chili. Simmer 10-15
minutes longer until slightly thickened. Thin with additional water
if desired. Yield: 10-12 servings.
© Taste of Home 2013
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Three-Step Chili
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Nutrition Facts:
1 serving (1 each) equals 230 calories, 13 g fat (5 g saturated fat), 62 mg cholesterol, 184 mg sodium, 6 g carbohydrate, 2 g fiber, 21 g protein.
© Taste of Home 2013