Numero Uno Chili

Course : Vegetables
Serves: 6
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1/4 cup Olive oil
2 large yellow onions chpd
2 pound Coarsely ground beef
2 pound Coarsely ground pork
1 teaspoon Salt
1/3 cup Mild,unseasoned chile pwdr
3 Tablespoon Ground cumin
3 Tablespoon Dried oregano
3 Tablespoon Unswtnd coco pwdr*
2 Tablespoon Ground cinnamon
1 1/2 teaspoon Cayenne pepper to taste
4 cup Tomato juice
3 cup Beef stock or canned broth
8 cloves garlic cloves,pld,minced
2 Tablespoon Yellow cornmeal (optional)
32 Ounces Dark red kidney beans

Preparation / Directions:

Servings: 6 In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes. Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med heat, combine beef and pork. Season with 2 T 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.

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