This is adapted from a beef recipe for Lindy's Red Chili.
I use ground pork. I think ground turkey goes too dry,
unless you grind it yourself and use thigh meat.
This is a great chili for chips and hotdogs.
1/2 tablespoon salt
1/2 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons paprika
6 tablespoons chili powder
1 1/4 pounds ground pork
1 small onion -- diced
2 cups water
1/2 cup flour
1 cup water
Combine all spices in a large prep bowl.
In a 3-quart saucepan, cook ground pork and diced onion over medium heat until meat is no longer pink. Add spices and stir well. Add 2 cups water and bring mixture to a simmer.
Mix the 1/2 cup flour with the remaining cup of water. Stir into the chili. Cook, stirring occasionally, over medium-low heat for at least 30 minutes.
1-888-299-0101 Free Lindy's Chili Recipe Booklet
Beans and beef meet nostalgia at Lindy and Gertie's
Open since 1924, the double strip of colored neon light buzzes incessantly, while a black and white photo of Harry Caray getting spoon fed by a buxom Lindy's waitress hovers over families parked in wooden bench-style booths. One upping the Billy Goat, this Archer institution doesn't serve Coke or Pepsi, just straight up Royal Crown, and the burgers and fries take a backseat to the ice cream and chili, a beefy mix with a thick coating of sauce and a hint of spice, served with Lindy's private-label oyster crackers. If you really like it, you can back your truck up to the door and load a 55-gallon drum of the stuff into the bed for $2,299.