San Antonio Chili
Yield
10 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck
coarse, ground |
|
| 6 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
oregano
|
|
| 1 | tablespoon |
cumin
|
|
| 1 | tablespoon |
salt
|
|
| ½ | tablespoon |
cayenne pepper
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 2 | large |
garlic cloves
minced |
*
|
| 1 ½ | quarts |
water
|
*
|
| ¼ | cup |
cornmeal
white |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck
coarse, ground |
|
| 9E+1 | ml |
chili powder
|
|
| 15 | ml |
oregano
|
|
| 15 | ml |
cumin
|
|
| 15 | ml |
salt
|
|
| 7.5 | ml |
cayenne pepper
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 2 | large |
garlic cloves
minced |
*
|
| 1.5 | quarts |
water
|
*
|
| 59 | ml |
cornmeal
white |
|
Directions
In dutch oven, brown meat.
Drain. Add seasonings and water.
Heat to a boil. Reduce heat, cover and simmer 1 hour and 30 min.
Skim off fat Stir in corn meal and simmer uncovered for 30 min.
Stir occasionally.
