 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
|
A secret ingredient, no-bean chili courtesy of the Official Chili Cookbook. Don't worry about the alcohol...it cooks out, leaving only flavor. Cornmeal may be substituted for the corn flour (masa), if unavailable. Ingredients:
5 lbs beef chuck, cubed |
1/2 cup oil |
2 (15 ounce) cans beef broth |
6 ounces bourbon |
2 (12 ounce) cans beer |
2 (6 ounce) cans tomato paste |
2 large onions, chopped |
8 cloves garlic, minced |
6 teaspoons ground cumin |
2 teaspoons dried oregano |
2 teaspoons salt |
5 teaspoons ground coriander |
10 tablespoons chili powder |
2 teaspoons ground black pepper |
1 teaspoon sugar |
2 whole bay leaves |
2 (7 ounce) cans diced green chilies |
12 tablespoons cornflour (masa) |
Directions:
1. Brown meat, a handful at a time in oil in a large frying pan.
2. Transfer to a Dutch oven or stockpot, add bourbon, beer and tomato paste.
3. Cover and let simmer 20 minutes.
4. Add all remaining ingredients, except the corn flour.
5. Stir, cover and let simmer for two hours, stirring frequently.
6. Combine two cups of the liquid to the corn flour to make a smooth paste.
7. Slowly add the paste into the meat mixture to thicken.
8. Add additional water if mixture is too thick for your taste.
|
|