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
Total TimePrep: 5 min. Cook: 2-1/4 hours
- 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
- 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.
Nutrition Facts1 each: 230 calories, 13g fat (5g saturated fat), 62mg cholesterol, 184mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 21g protein.
Originally published as Three-Step Chili in Country Ground Beef
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