Thursday, October 16, 2008

Tastey Tuesday Pt. 2 by Sunnii

Pot roast is good, but I like chili with my cornbread. After you make the chili, while it's still hot, pour it into pan, cover it with cornbread batter and bake it.
That's comfort food.

What makes an authentic chili, especially in the American Southwest, causes many heated discussions: beans or no beans, ground meat or chunks, mild or hot and so on. In this version, you can replace the oil with bacon fat or lard for a more savory taste.. Serve with warm corn bread.
5 tablespoons vegetable oil
4 pounds beef chuck, coarsely ground
3 large yellow onions, finely chopped
2 fresh jalapeno chiles, seeded, finely chopped
8 cloves garlic, minced
2 tablespoons ground cumin
4 teaspoons ground oregano
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 cup chili powder
2 12-ounce cans beer
2 cups beef stock
1 can crushed tomatoes with juices
3 15-ounce cans kidney or pinto beans, drained
2 teaspoons salt
For Garnishes
sour cream, salsa, shredded sharp Cheddar cheese, chopped green onion or red onion

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