Joe Cooper's Chili con Carne
Updated January 21, 2018
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 pounds lean chuck or round steak
¼ cup olive oil
4 cups water
2 bay leaves
6 tablespoons chili powder
Salt, if desired
¼ cup finely minced garlic
1 teaspoon cumin powder
1 teaspoon oregano
1 teaspoon hot red pepper flakes
½ teaspoon freshly ground black pepper
1 tablespoon sugar
3 tablespoons paprika
3 tablespoons flour
3 to 5 tablespoons cold water
6 tablespoons corn meal
Nutritional analysis per serving (8 servings)
16 grams carbs; 117 milligrams cholesterol; 422 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 22 grams fat; 4 grams fiber; 763 milligrams sodium; 40 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the meat into quarter-inch cubes. Heat the oil in a large kettle and add the meat. Cook, stirring, until the meat loses its raw, red look.
- Step 2
Add the four cups of water and bring to the boil. Cover and let Simmer one and one-half to two hours.
- Step 3
Add the bay leaves, chili powder, salt, garlic, cumin, oregano, pepper flakes, black pepper, sugar and paprika. Stir and cover. Cook 30 minutes.
- Step 4
Blend the flour with the cold water and stir in the corn meal, using enough liquid to prevent lumping. Add this, stirring, to the chili. Cook, stirring often, about five minutes.
Private Notes
Comments
An elegant and excellent chili. The final thickening step with flour and corn meal makes a thick, luxurious sauce. True Texas chili: no tomatoes. If you want to eliminate the flour, just replace it with an equal amount of masa harina (corn flour). You could use up to 4 pounds of meat as there is an abundance of gravy. I also added a finely minced jalapeño and reduced the red pepper flakes to ½ teaspoon. There was plenty of heat. Sitting for an hour after cooking will enhance the flavor.
I made this today and it came out great. Of course I did not exactly follow the recipe. I floured/salt/peppered the meet before sauteing the meat. Then I added all the spices to coat the meat for a minute or so then added beef broth. Then I added black beans that I had soaked + 2 large tomatoes that I ran through the food processor. Then last I simmered in an open pan for 3 hours adding more beef broth as it reduced. No need to thicken at the end. Then served it over rice.
An elegant and excellent chili. The final thickening step with flour and corn meal makes a thick, luxurious sauce. True Texas chili: no tomatoes. If you want to eliminate the flour, just replace it with an equal amount of masa harina (corn flour). You could use up to 4 pounds of meat as there is an abundance of gravy. I also added a finely minced jalapeño and reduced the red pepper flakes to ½ teaspoon. There was plenty of heat. Sitting for an hour after cooking will enhance the flavor.