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Chili posted by Marcy

Serves 8... Protein 38.6g, Fat 64.5g, and Carbohydrates 6.6g

2 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, smashed
4 lbs. boneless chuck, in dice or ground for chili
1/2 cup ground mild red chile
2 tbsp. ground cumin
2 tsp. dried oregano
1 tbsp. sweet paprika
1 tsp. cider vinegar
1/2 cup strong brewed coffee or 1 tbsp. instant coffee powder
3 cups water as needed
1 tbsp. salt
1/2 tsp. ground red pepper (cayenne), optional
2 tbsp. cornmeal (you can play around with different kinds of thickeners)

In large Dutch oven, heat the oil and cook the onion over medium heat until it's soft.  Add the garlic and cook until it's transparent.  Add the meat in several batches along with the chile, cumin, oregano, and paprika.  Remove each batch to a large bowl as it's cooked.  Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee, and enough water just to cover the meat. Add the salt and cayenne and stir well.

Cover the pot and cook over low heat for 2 hours, stirring from time to time.  Remove the lid and simmer for a final hour.  Skim off any fat on the surface.  Add the cornmeal and stir in well.  Cook for 15 more minutes and serve hot in deep bowls.  If you want, garnish with sour cream, chopped cilantro, and/or grated cheese.