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Tuesday, November 9

Texas-style chili

Bacon, chopped
¼ pound
Onions, medium, chopped
Garlic cloves, minced
Chili powder, medium-hot
1/3 cup
Cumin, ground
1 tablespoon
Beef chuck, boneless, cut into 2-inch cubes
4 pounds
5 cups
Oregano, dried, crumbled
2 teaspoons
2 teaspoons (to taste)
1 tablespoon
  1. In a large, heavy kettle or Dutch oven, cook the bacon over medium-high heat, stirring, until it is crisp.
  2. Add onions and garlic, and stir until onions are softened.
  3. Add chili powder and cumin; continue stirring and cooking for 30 seconds.
  4. Add beef, water, oregano, salt, and simmer uncovered for 2 to 2 ½ hours; add more water, if necessary, to keep the beef barely covered.
  5. Stir in cornmeal, and simmer the chili, stirring occasionally, for 5 minutes, or until it is thickened slightly.
Top with cheddar cheese, sour cream, chopped onions, sliced avocado, diced tomatoes, Fritos brand corn chips, or whatever else makes you salivate.

The chili may be frozen or made 4 days in advance.

Makes about 8 cups; serves 6.
Recipe from Gourmet, December 1992.

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