Bowl Of Red ( Texas Chili Con Carne )

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

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, smashed
• 4 lbs boneless beef chuck roast, diced (or ground for chili)
• 1/2 cup mild red chile
• 2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon sweet paprika
• 1 teaspoon vinegar
• 1/2 cup strong brewed coffee (or 1 tablespoon instant coffee granules)
• 3 cups water (as needed)
• 1 tablespoon salt
• 1/2 teaspoon cayenne
• 2 tablespoons cornmeal
• sour cream
• chopped cilantro
• shredded cheese

Recipe

• 1 in a large dutch oven, heat the oil and cook the onion over medium heat until it is soft.
• 2 add the garlic and cook until it's transparent.
• 3 add the meat in several batches along with the chili, cumin, oregano and paprika.
• 4 remove each batch to a large bowl as it's cooked.
• 5 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.
• 6 add the salt and cayenne and stir well.
• 7 cover the pot and cook over low heat for 2 hours, stirring from time to time.
• 8 remove the lid and simmer the final hour.
• 9 skim off any fat on the surface.
• 10 add the cornmeal and stir in well.
• 11 cook for 15 more minutes and serve hot in deep bowls.
• 12 garnish with sour cream, chopped cilantro and shredded cheese.