1/1 Photo of My Chili
4 hrs 30 mins
No MSG!'s Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Heat 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.
- 2Remove final batch of meat and reduce heat to medium-low.
- 3Add 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).
- 4When onions are fully cooked (not crisp, but caramelized) return the meat and any juices that collected in the bowl, to the pan.
- 5Dump in tomatoes, beans, pureed sundried tomatoes and their oil, spices*, olives and their liquid and then the spring water.
- 6*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.
- 7*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.
- 8Give 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).
- 9Stop by to give the chili an occasional good stir.
- 10After 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.
- 11The 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.
- 12Please 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.
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Nutritional Facts for My Chili
Serving Size: 1 (4757 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1504.0
- Calories from Fat 792
- Total Fat 88.0 g
- Saturated Fat 29.9 g
- Cholesterol 234.7 mg
- Sodium 1351.0 mg
- Total Carbohydrate 96.6 g
- Dietary Fiber 29.7 g
- Sugars 16.5 g
- Protein 89.5 g