Numero Uno Chili Con Carne With Beans
Winner of the 1985 NY State Chili Cook-Off
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INGREDIENTS
Nutrition- 1⁄4cup olive oil
- 2
- 2
- 2
- 1teaspoon salt
- 1⁄3
- 1teaspoon cumin
- 3tablespoons oregano
- 3tablespoons unsweetened cocoa
- 2tablespoons cinnamon
- 1⁄8
- 4cups tomato juice
- 3cups beef stock or 3 cups canned broth
- 8
- 2
- 2(16 ounce) cans kidney beans
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DIRECTIONS
- In a large skillet, over med.
- heat, warm the oil.
- Add onions and cook, stirring occasionally, until tender, about 20 minutes.
- Meanwhile in a 4 to 5 quart heavy flameproof casserole or Dutch oven over med. heat, combine beef and pork.
- Season with salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.
- Scrape onions into casserole with meats.
- Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper.
- Cook, stirring, 5 minutes.
- Stir in tomato juice and beef stock.
- Bring to a boil then lower heat and simmer, uncovered, for 1 hour.
- Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking.
- Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal.
- Stir in the beans and simmer another 5 minutes.
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