Sam Huddleston's Chili
Yield
servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
cumin
whole |
|
| 2 | medium |
onions
diced |
|
| 3 | each |
garlic cloves
|
|
| 1 | x |
vegetable oil
|
*
|
| 3 ½ | pounds |
beef
lean, cut in 1/2 inch cubes |
|
| 2 | tablespoons |
paprika
|
|
| 6 | tablespoons |
chili powder
|
|
| 1 | x |
water
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cracker meal
or, browned flour for tightener |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
cumin
whole |
|
| 2 | medium |
onions
diced |
|
| 3 | each |
garlic cloves
|
|
| 1 | x |
vegetable oil
|
*
|
| 1.6 | kg |
beef
lean, cut in 1/2 inch cubes |
|
| 3E+1 | ml |
paprika
|
|
| 9E+1 | ml |
chili powder
|
|
| 1 | x |
water
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cracker meal
or, browned flour for tightener |
* |
Directions
In a skillet, slightly toast the whole cumin.
To wake up the flavors crush them with a rolling pin.
Powdered cumin may be substituted, but do not toast.
Sauté onion and garlic in a little oil until transparent. In same skillet, add a little more oil and sear meat until it has a greyish color.
Put cumin, onion, garlic and meat in a large vessel.
Add paprika and chili powder, stirring to mix all ingredients, as you add enough water to cover.
Simmer for about 1½ hours, adding salt to taste after the chili has cooked somewhat.
Make a paste of the crackermeal or browned flour by mixing with a little water.
About 10 minutes before chili is ready, stir in this tightener, and cook until chili is thick.
