Title: Joe Cooper's Chili
Categories: Entree Chili
Yield: 1 Servings
| 3 | lb | Beef, ground or cubed |
| 1/4 | c | Olive oil |
| 1 | qt | Water |
| 2 | | Bay leaves |
| 8 | | Dry chilie pods *OR* |
| 6 | tb | Chili powder |
| 3 | ts | Salt |
| 10 | | Garlic cloves, chopped |
| 1 | ts | Cumin |
| 1 | ts | Oregano |
| 1 | ts | Cayenne |
| 1/2 | ts | Ground black pepper, fresh |
| 1 | tb | Sugar |
| 3 | tb | Paprika |
| 1/4 | ts | Cocoa (optional) |
| 3 | tb | Flour |
| 6 | tb | Cornmeal |
In a six-quart pot, sear meat in hot olive oil, stirring constantly over
high heat until grey, but not brown. Add water and mix well. Add bay leaves
now, but remove and discard after 15 minutes of cooking. Simmer covered 1
1/2 to 2 hours, stirring occasionally. Add remaining ingredients, except
for flour and cornmeal. Cocoa should be added now. Simmer, stirring
frequently, for 30 minutes. Skim off any excess fat. Adjust seasonings and
add flour and cornmeal blended with a little cold water to make a paste.
Cook, stirring constantly to prevent sticking, until chili is the desired
comsistency.