Bowl of Red ( Texas Chili Con Carne )

Posted in response to a request. From "the Low-Carb Cookbook" by Fran McCullough.

• Ready In: 4 hrs 30 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 1  large onion, chopped
• 2  garlic cloves, smashed
• 4  lbs boneless beef chuck roast, diced (or ground for chili)
• 1⁄2 cup  mild red chile
• 2  tablespoons ground cumin
• 2  teaspoons dried oregano
• 1  tablespoon sweet paprika
• 1  teaspoon cider vinegar
• 1⁄2 cup  strong brewed coffee (or 1 tablespoon instant coffee granules)
• 3  cups water (as needed)
• 1  tablespoon salt
• 1⁄2 teaspoon cayenne
• 2  tablespoons cornmeal

• garnishes

•  sour cream
•  chopped cilantro
•  shredded cheese

Directions

1. In a large dutch oven, heat the oil and cook the onion over medium heat until it is soft.
2. Add the garlic and cook until it's transparent.
3. Add the meat in several batches along with the chili, cumin, oregano and paprika.
4. Remove each batch to a large bowl as it's cooked.
5. Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee and enough water just to cover the meat.
6. Add the salt and cayenne and stir well.
7. cover the pot and cook over low heat for 2 hours, stirring from time to time.
8. Remove the lid and simmer the final hour.
9. Skim off any fat on the surface.
10. Add the cornmeal and stir in well.
11. Cook for 15 more minutes and serve hot in deep bowls.
12. Garnish with sour cream, chopped cilantro and shredded cheese.