Prep 30 mins
Cook 4 hrs
This is my very first adopted recipe. Do I give out cigars or what? I haven't tested it yet, but hope to as soon as the hundred degree temps in Texas (and everywhere it seems) are gone for a while.
- 3 lbs chuck roast, cut into approx 1 inch cubes
- 1 large onion, chopped, I like vidalia onions for this (2 cups)
- 3 garlic cloves, chopped
- 2 (28 ounce) cans chopped tomatoes (I use Hunts petite diced)
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 1 (7 ounce) jar sun-dried tomatoes packed in oil (puree entire contents in food processor)
- 3 tablespoons mccormick chili powder
- 1 teaspoon ground roasted cumin powder
- 3⁄4 teaspoon red chili powder (the hot stuff)
- 1 (15 ounce) can pitted black olives, with the liquid
- 4 cups bottled water
- 2 tablespoons yellow cornmeal
- 1 tablespoon brown sugar
- Heat the oil in a 5 quart pot and brown the meat on high heat, in small batches until it is all darkly browned (really dark and crisp, but not burnt- be careful) – reserve each batch in a bowl to collect the juices.
- Remove final batch of meat and reduce heat to medium-low.
- Add onions and garlic and stir fry until onions begin to caramelize – you will notice that the burned pieces of meat will begin to loosen from the bottom of the pan (this is a very good thing).
- When onions are fully cooked (not crisp, but caramelized) return the meat and any juices that collected in the bowl, to the pan.
- Dump in tomatoes, beans, pureed sundried tomatoes and their oil, spices*, olives and their liquid and then the spring water.
- *NOTE*regarding red hot chili powder: I used 3/4 teaspoon, but I like it hotter than not- Please use your discretion with this ingredient.
- *NOTE*regarding the McCorkick's chili powder: the McCormick’s chili powder is not hot, but if you are concerned, start with less than my recommended 3 tablespoons and add as you see fit.
- Give the chili a good stir and cover pot (crack the lid just a little to allow steam to escape and cook over low heat for about 3 to 4 hours).
- Stop by to give the chili an occasional good stir.
- After this cooking period, put a little of the sauce in a dish and taste – it is at this time that I decide how much brown sugar to add- I usually add about 1 heaping tablespoon- mix thoroughly.
- The cornmeal is the last step – I add this to thicken it a bit, depending on how liquid your chili is at this point, add a little at a time, up to 2 tablespoons and mix thoroughly.
- Please note that I do not add salt, as I think the olives and their liquid takes care of this, but you may prefer it saltier, so by all means salt away if that is the case.
We really liked this chili! Nice ratio of beans to meat. I would classify it as mildly spicy (I used the full 3 TBS chili powder, and 3/4 tsp cayenne) but brought up the heat level with the addition of pickled jalapeno slices passed at the table. I used the full amount of brown sugar, but no salt and no cornmeal as my chili was nicely thickened without. This made alot more than I was expecting (I don't know how much my usual 24 cm stewpot holds, but I had twice as much as it could handle, so before adding the water and beans I divided the mixture between two pots and proceeded from there; the chili was cooked to perfection in about two hours). Thanks for posting!