Title: Texas-Style Chili
Categories: December 19
Yield: 1 servings

1/4 lb Bacon; chopped
3 md Onions; chopped
8 Garlic cloves; minced
1/3 c Medium-hot pure chili
-powder*
1 tb Ground cumin
4 lb Boneless beef chuck; cut
-into 1/2-inch
; pieces
5 c Water
2 ts Dried oregano; crumbled
2 ts Salt; or to taste
1 tb Cornmeal

*Available at some specialty foods shops

In a large heavy kettle cook the bacon over moderate heat, stirring, until
it is crisp, add the onions and the garlic, and cook the mixture, stirring,
until the onions are softened. Add the chili powder and the cumin and cook
the mixture, stirring, for 30 seconds. Add the beef, the water, the
oregano, and the salt and simmer the mixture, uncovered, adding more water
if necessary to keep the beef barely covered, for 2 to 2 1/2 hours, or
until the beef is tender. Stir in the cornmeal and simmer the chili,
stirring occasionally, for 5 minutes, or until it is thickened slightly.
The chili may be frozen or made 4 days in advance, cooled, uncovered, and
kept covered and chilled.

Makes about 8 cups, serving 6.

Gourmet December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.