Chili for a chilly day.

After a HUGE fail last night at dinner (never serve your Latin husband chicken fried steak), but the hot crush potatoes were a hit.  I re-bounded tonight with an excellent Chili served with Buttermilk Corn Bread and Wedge Salad.

The bummer here was I DIDN’T take any pictures of the meal because I was worried that, well, it’d fail again.  BUT, this really was amazing.  Even Ruby liked and ate a ton of it!  I’ll start with the Chili. You should make it, it’s a bean-less version. Very fresh. Very flavorful (not overpowering) and not too spicy for the kiddos.  Although, I serve Tabasco on the side to give the hubby the heat he needs.

What Goes Into it?

Chili Ingredients

  • 5 pounds 80% ground beef
  • 1 head garlic, minced
  • 1 large or 2 small yellow onion(s), chopped
  • 1 can (28 oz.) chopped tomatoes with juices & 1 can (16 oz.) chopped tomatoes with juices
  • 15 tablespoons chili powder
  • 4 teaspoons dried oregano
  • 4 teaspoons ground cumin
  • 1 palmfull of salt and freshly ground pepper
  • 1⁄3 cup cornmeal
  • 2 cups beef stock
  • Sour cream, chopped red or green onion, avocado, grated cheddar cheese and/or chopped fresh cilantro for garnish (or in my family there’s always Tabasco, Jalapeño’s and Salsa)
How Do I Make It?
In a large sauté pan over medium-high heat, brown half the beef, and I mean BROWN it!  Also make sure it’s in little small pieces and not clumps.  When it’s nice and brown (and black on some pieces) move the beef to a large bean pot or slow cooker.  Don’t dump in the contents of the pan, ’cause you don’t want all the meaty juices in the final pot, just the meat.
Repetir por favor.  I mean,  repeat with remaining beef.

Add the garlic, yellow onion(s), tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the pot or slow cooker and stir to blend. Cover and cook for 5-6 hours.

Serve the chili in bowls you’ve been warming in the oven and set out garnishes on the table so everyone can pick their favorite.

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