© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: FieryFoods.com
Joe, the author of probably the best book ever written about chili, included his own recipe in the 1952 book With or Without Beans. "That which is to follow," he wrote, "represents many tedious, but gladdening, hours in the kitchen, not to mention countless pots of chili." Joe then presented three pages of description of his chili before revealing the recipe. He modestly stated that it should not be construed as the "best ever" chili, but rather one that satisfied the Coopers' appetites. "This recipe," concluded Cooper, "like most all worthwhile others, was conceived out of an uncertain past; born of a belief that no man can live long and prosper without good chili; reared in the confusion of trial and error; and now exists in maturity with the respect of neighbors and friends."
¼ cup olive oil
3 pounds lean beef (never veal), hand-chopped into bite-sized cubes
1 quart water
2 bay leaves (if desired)
8 dry New Mexican chile pods ,or 6 tablespoons chile powder
3 teaspoons salt
10 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon red pepper, hot Chile powder
½ teaspoon black pepper
1 tablespoon sugar
3 tablespoons paprika
¼ teaspoon cocoa, optional
3 tablespoons flour
6 tablespoons corn meal
When the olive oil is hot, in a 6 quart pot, add meat and sear over high heat; stir constantly until gray—not brown. It then will have the consistency of whole-grain hominy. Add 1 quart water and cook (covered) at bubbling simmer 1 ½ to 2 hours.
Then add all ingredients, except thickening (flour and corn meal). Cook 30 minutes longer at same bubbling simmer. Further cooking will damage some of the spice flavors. Skim off the fat.
Now add thickening, previously mixed in some cold water. Cook 5 minutes to determine if more water is necessary (likely) for your desired consistency. Stir to prevent sticking after thickening is added. A fairly hot chili.