Ten Year Chili
Ready In: 2 hrs 15 mins
Serves: 6-8
Yields: 2 1/2-3 quarts
Ingredients
- 1 lb bulk sausage
- 1 lb chuck, cut into 1/2 inch cubes (Round can be used)
- 1⁄2 onion, diced
- 1 garlic clove
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1 (15 ounce) can whole tomatoes
- 1 (15 ounce) can tomato sauce
- 15 ounces water (use one of the cans above)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 1⁄2-1 teaspoon dried chipotle powder (omit for a heat-free chili)
- 1 teaspoon cilantro
- 2 (15 ounce) cans kidney beans (Black can be substituted for 1 or both cans)
- 1⁄3 cup masa corn flour (White flour can be substituted)
Directions
- In a large stew pot, brown diced steak and sausage, breaking up the sausage as much as possible.
- Remove and drain.
- In the same pot, brown diced onion until translucent.
- Add the browned meat back to the pot, along with all other ingredients EXCEPT the beans and flour.
- Bring to a slow boil, then reduce to simmer.
- Simmer 30 minutes to 2 hours - the longer the better.
- Drain beans, add to pot.
- Combine flour in a bowl with enough COLD water to make a thin paste.
- Mix the flour and water mixture until no lumps remain, then add to the pot, while stirring.
- Increase heat until chili begins to boil, then remove from heat.
- Enjoy with crackers, cornbread, cheese, onions - you name it.
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