My Chili

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 3 lbs chuck roast, cut into approx 1 inch cubes
• 1 large onion, chopped, i like vidalia onions for this (2 cups)
• 3 garlic cloves, chopped
• 2 (28 ounce) cans chopped tomatoes (i use hunts petite diced)
• 2 (15 ounce) cans red kidney beans, rinsed and drained
• 1 (7 ounce) jar sun-dried tomatoes packed in oil (puree entire contents in food processor)
• 3 tablespoons mccormick chili powder
• 1 teaspoon ground roasted cumin powder
• 3/4 teaspoon red chili powder (the hot stuff)
• 1 (15 ounce) can pitted black olives, with the liquid
• 4 cups bottled water
• 2 tablespoons yellow cornmeal
• 1 tablespoon brown sugar

Recipe

• 1 heat the oil in a 5 quart pot and brown the meat on high heat, in small batches until it is all darkly browned (really dark and crisp, but not burnt- be careful) – reserve each batch in a bowl to collect the juices.
• 2 remove final batch of meat and reduce heat to medium-low.
• 3 add onions and garlic and stir fry until onions begin to caramelize – you will notice that the burned pieces of meat will begin to loosen from the bottom of the pan (this is a very good thing).
• 4 when onions are fully cooked (not crisp, but caramelized) return the meat and any juices that collected in the bowl, to the pan.
• 5 dump in tomatoes, beans, pureed sundried tomatoes and their oil, spices*, olives and their liquid and then the spring water.
• 6 *note*regarding red hot chili powder: i used 3/4 teaspoon, but i like it hotter than not- please use your discretion with this ingredient.
• 7 *note*regarding the mccorkick's chili powder: the mccormick’s chili powder is not hot, but if you are concerned, start with less than my recommended 3 tablespoons and add as you see fit.
• 8 give the chili a good stir and cover pot (crack the lid just a little to allow steam to escape and cook over low heat for about 3 to 4 hours).
• 9 stop by to give the chili an occasional good stir.
• 10 after this cooking period, put a little of the sauce in a dish and taste – it is at this time that i decide how much brown sugar to add- i usually add about 1 heaping tablespoon- mix thoroughly.
• 11 the cornmeal is the last step – i add this to thicken it a bit, depending on how liquid your chili is at this point, add a little at a time, up to 2 tablespoons and mix thoroughly.
• 12 please note that i do not add salt, as i think the olives and their liquid takes care of this, but you may prefer it saltier, so by all means salt away if that is the case.