Joe Cooper's Chili
Yield
servingsPrep
30 minCook
150 minReady
180 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef
or cubed |
|
| ¼ | cup |
olive oil
|
|
| 1 | quart |
water
|
*
|
| 2 | Bay |
bay leaves
|
*
|
| 8 | each |
chile pepper
dried, or 6 tablespoons chili powder |
* |
| 3 | teaspoons |
salt
|
|
| 10 | cloves |
garlic
chopped |
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
sugar
|
|
| 3 | tablespoons |
paprika
|
|
| ¼ | teaspoon |
cocoa powder
optional |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 6 | tablespoons |
cornmeal
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef
or cubed |
|
| 59 | ml |
olive oil
|
|
| 0.9 | l |
water
|
*
|
| 2 | Bay |
bay leaves
|
*
|
| 8 | each |
chile pepper
dried, or 6 tablespoons chili powder |
* |
| 15 | ml |
salt
|
|
| 1E+1 | cloves |
garlic
chopped |
|
| 5 | ml |
cumin
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 15 | ml |
sugar
|
|
| 45 | ml |
paprika
|
|
| 1.3 | ml |
cocoa powder
optional |
|
| 45 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
cornmeal
|
|
Directions
In a six-quart pot, sear meat in hot olive oil, stirring constantly over high heat until grey, but not brown.
Add water and mix well. Add bay leaves now, but remove and discard after 15 minutes of cooking.
Simmer covered 1½ to 2 hours, stirring occasionally.
Add remaining ingredients, except for flour and cornmeal.
Cocoa should be added now.
Simmer, stirring frequently, for 30 minutes.
Skim off any excess fat.
Adjust seasonings and add flour and cornmeal blended with a little cold water to make a paste.
Cook, stirring constantly to prevent sticking, until chili is the desired comsistency.
