Prep 20 mins
Cook 2 hrs
This is a good central dish for a party or garthering. Provide grated monterey jack cheese for those who like to sprinkle it ove their chili. Tabasco sauce for those who like their chili hot
- 1⁄3 cup vegetable oil
- 2 large green bell peppers, coarsely chopped
- 4 large onions, coarsely chopped
- 3 cloves garlic, crushed
- 1 cup flat leaf parsley, finely chopped
- 3 lbs ground beef chuck
- 1 lb ground lean pork
- 1⁄2 cup chili powder
- 1 (28 ounce) canpeeled tomatoes, coarsely chopped,with juice
- 2 cups unsalted beef stock
- 2 (16 ounce) cans pinto beans
- 1 1⁄2 teaspoons fresh ground black pepper
- 1 1⁄2 teaspoons cumin seeds
- 1⁄2 cup cornmeal or 1⁄2 cup masa harina (tortilla flour)
- Heat 2 Tbs of the oil in a frying pan and saute the peppers, onions, garlic and parsley, tossing often with a wood spatula until the onions and peppers are wilted.
- Set aside In a large kettle, heat the rest of the oil and suate the beef and pork for at least 15 minutes, tossing the meat and forcing it apart to break it up Add the sauteed vegetables to the meat.
- Stir in the chili powder, tomatoes and their juice, th stock, and 2 cups of cold water.
- Mix well and bring to a boil Reduce the heat to very low and cover tightly.
- Simmer for about 1 hour.
- Stir in the beans, pepper, and cumin seeds.
- Continue simmering, uncovered, for 1/2 hour Sift in the cornmeal, a little at a time, stirring it in well.
- Simmer for another 15 minutes.
- Salt to taste and serve hot in deep bowls.
- *This chili can be made as much as a day in advance and refrigerated.
- If you want to freeze it to have in store as a quick resource, do so before the steps where you add the beans.
- Finish the steps after thawing it.