Chili with a taste as big as Texas.
1 cup chopped onions
2 garlic cloves, minced
2 tablespoons vegetable oil
2 pounds beef round, cut into 1/2-inch cubes
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground dried Mexican oregano
1 tablespoon ground cumin
5 tablespoons chili powder
1 1/2 teaspoons red jalapeño powder
1 (15-ounce) can tomato sauce
1 tablespoon cornmeal
Cooked beans, rice or bread
Sour cream for accompaniment
- In a large skillet or Dutch oven, sauté the onions and garlic in the oil until soft. Add the beef and cook until browned. Add the salt, sugar, pepper, oregano, cumin, chili powder, jalapeño powder, tomato sauce, and 1 1/2 cups water; stir well.
- Bring to a boil. Reduce the heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes. Remove from heat. To thicken chili add cornmeal and stir well to combine. Return to low heat and cook, stirring occasionally, 5 minutes.
- Serve with beans, rice, or bread on the side: all useful for muffling the heat. Also helpful is a tablespoon of sour cream.
Makes 8 servings.