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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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This recipe comes from my grandmother, whoalthough of Irish descentwas considered one of the best Mexican-food cooks in western Oklahoma when I was growing up. Want to know her serving secret? Before you fill a serving bowl with the chili, rub the inside with a cut clove of garlic.Christine Perry, Denver, Colorado Ingredients:
2 pounds ground beef |
1 pound ground pork |
4 cups water |
1 can (8 ounces) tomato sauce |
salt and pepper to taste |
1 tablespoon instant dried onion |
4 tablespoons chili powder |
2 teaspoons ground cumin |
1/4 to 1/2 teaspoon cayenne pepper |
1 teaspoon dried minced garlic |
1 teaspoon paprika |
1 teaspoon dried oregano |
1/4 cup white cornmeal |
2 tablespoons king arthur unbleached all-purpose flour |
water |
Directions:
1. In a large Dutch oven or soup kettle, brown ground beef and pork; drain well. Add water, tomato sauce, salt and pepper. Cover and simmer for 1-1/2 to 2 hours, adding more water if necessary. Stir in dried onion, chili powder, cumin, cayenne pepper, garlic, paprika and oregano. Simmer another 30 minutes. Combine cornmeal, flour and enough water to make a thin paste. Stir in chili. Simmer 10-15 minutes longer until slightly thickened. Thin with additional water if desired. Yield: 10-12 servings.
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