Recipe by No MSG!
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.
Top Review by FlemishMinx
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!
- 1360.77 g 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 (1587.57 g) can chopped tomatoes (I use Hunts petite diced)
- 2 (850.48 g) can red kidney beans, rinsed and drained
- 198.44 g jar sun-dried tomatoes packed in oil (puree entire contents in food processor)
- 44.37 ml mccormick chili powder
- 4.92 ml ground roasted cumin powder
- 3.69 ml red chili powder (the hot stuff)
- 425.24 g can pitted black olives, with the liquid
- 946.36 ml bottled water
- 29.58 ml yellow cornmeal
- 14.79 ml brown sugar
Directions See How It's Made
- 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.