November 5, 2016
With chunks of stewing beef and ground beef, this is a beefy chili. The addition of cornmeal thickens it up and gives it lots of stick-to-the-ribs body. And, a few spoonfuls of cocoa takes the edge off the chili powder, while adding its own subtle flavor to the mix. That’s the secret of a good chili – layers of flavor. And this beef chili is layered just right.
1In a large cast iron or enamel pot, heat the oil over medium-low heat. Add the onions and saute for 5 minutes.
2Add the stewing beef, increase the heat to medium, and fry (stirring frequently) for 5 minutes – until the beef is lightly browned.
3Add the ground beef and cook (stirring frequently) for 5 minutes – until slightly browned.
4Add the chili powder, garlic, and salt. Stir into the meat. Add the water and tomatoes, and break up the tomatoes with a wooden spatula. Cover and simmer for 1 hour – stirring occasionally.
5Add the kidney beans, cover, and simmer for another 1 hour – stirring occasionally.
6Add the cornmeal and cocoa. Simmer and stir frequently for 20 minutes – until the cornmeal is cooked and the chili thickened.
This chili cooks for 2 ½ hours, so do allow time for this great chili.
Author of the image: cyclonebill