It’s chili weather and I’ve got my first pot brewing….literally! I begin with a basic recipe that my family has used for years, but I cannot leave it alone. The original had pinto beans on the side or in the mix. Since I’m always interested in healthy eating and lots of fiber I’ve played with the recipe over the years until it became what it is today. And….knowing me….it will change again as the years go by. This is a delicious recipe that I hope you’ll try and enjoy! Ice some good beer, make a pan of cornbread and enjoy!
My Best Chili!
1 1/3 pound meatloaf mix (I buy this at our local Harris Teeter, but I think most markets carry a meatloaf mix or will make one.)
1 pound ground beef
2 bay leaves
6 tablespoons good quality chili powder
Sea salt, to taste
5 cloves garlic, finely minced
1 teaspoon ground cumin
1 teaspoon dry marjoram or oregano leaves
1 teaspoon hot red pepper flakes
1 tablespoon raw, organic sugar
3 tablespoons ground paprika
3 tablespoons flour
3 – 5 tablespoons cold water
6 tablespoons stone ground corn meal
1 can diced tomatoes with peppers (I use the original “Rotel” brand)
1 can black beans, drained and rinsed
1 can white hominy, drained and rinsed
shredded cheese, your choice
1 sweet onion, finely chopped for garnish
Brown the meats until lightly browned. Pour four cups water over the meat, cover and simmer for two hours. Add the next eight ingredients….bay leaves – paprika. Stir well, cover and simmer for 30 minutes.
Mix the flour with the cold water and stir in the corn meal. Use enough liquid to prevent lumps. Add to the chili and mix well. Simmer for 10 more minutes. Serve in large bowls with shredded cheese of choice and chopped fresh onion.
Note: I usually serve this with homemade buttermilk cornbread. Let me know, in the comments, if you would like the recipe and I’ll see that you get it!