Numero Uno Chili
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 | large |
yellow onion
chopped |
|
| 2 | pounds |
ground beef
shank, shoulder or chuck |
|
| 2 | pounds |
ground pork
|
|
| 1 | x |
salt
to taste |
*
|
| 2 | teaspoons |
chili powder
or to taste |
|
| 3 | tablespoons |
cumin
ground, from toasted seeds |
|
| 3 | tablespoons |
oregano
dried, mexican style |
*
|
| 3 | tablespoons |
cocoa powder
|
|
| 2 | tablespoons |
cinnamon
ground |
|
| 1 ½ | teaspoons |
cayenne pepper
or to taste |
|
| 4 | cups |
tomato juice
|
|
| 3 | cups |
beef stock
or broth, prefer veal stock if possible |
|
| 8 | medium |
garlic cloves
peeled and minced |
*
|
| 2 | tablespoons |
cornmeal
or more, optional, as a thickener |
|
| 32 | ounces |
red kidney beans
canned or cooked, drained and rinsed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 2 | large |
yellow onion
chopped |
|
| 907.2 | g |
ground beef
shank, shoulder or chuck |
|
| 907.2 | g |
ground pork
|
|
| 1 | x |
salt
to taste |
*
|
| 1E+1 | ml |
chili powder
or to taste |
|
| 45 | ml |
cumin
ground, from toasted seeds |
|
| 45 | ml |
oregano
dried, mexican style |
*
|
| 45 | ml |
cocoa powder
|
|
| 3E+1 | ml |
cinnamon
ground |
|
| 7.5 | ml |
cayenne pepper
or to taste |
|
| 946 | ml |
tomato juice
|
|
| 7.1E+2 | ml |
beef stock
or broth, prefer veal stock if possible |
|
| 8 | medium |
garlic cloves
peeled and minced |
*
|
| 3E+1 | ml |
cornmeal
or more, optional, as a thickener |
|
| 924.8 | ml/g |
red kidney beans
canned or cooked, drained and rinsed |
|
Directions
In a large skillet, over medium 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 medium heat, combine beef and pork.
Season with 2 tablespoons of 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.
