San Antonio Chili
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
ground beef
coarse |
|
| 6 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
oregano
|
|
| 1 | tablespoon |
cumin
|
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 2 | large |
garlic cloves
minced |
*
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 ½ | quarts |
water
|
*
|
| ¼ | cup |
cornmeal
white |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
ground beef
coarse |
|
| 9E+1 | ml |
chili powder
|
|
| 15 | ml |
oregano
|
|
| 15 | ml |
cumin
|
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 2 | large |
garlic cloves
minced |
*
|
| 5 | ml |
red hot pepper sauce
|
|
| 1.5 | quarts |
water
|
*
|
| 59 | ml |
cornmeal
white |
|
Directions
In Dutch oven, brown ground meat; drain.
Add seasoning and water; heat to boil.
Reduce heat, cover and simmer for 1 hour and 30 minutes.
Skim off fat.
Stir in corn meal and simmer uncovered for 30 minutes.
Stir occasionally.
Variation: Try part ground beef, pork and venison as a substitute for the chili meat for a wonderfull flavor variation.
