1/4 cup rendered pork or beef fat
or olive oil
2 large yellow onions, peeled and coarsely chopped (about 4 cups)
8 medium garlic cloves, peeled and minced
4 pounds well-marbled beef chuck, trimmed of most external fat
and cut into 1/2-inch cubes
1 1/2 teaspoons salt
1 to 2 tablespoons olive oil
1/3 cup mild, unseasoned chili powder
2 tablespoons ground cumin, from toasted seeds
2 tablespoons dried oregano, preferably Mexican
1 1/2 teaspoons cayenne pepper, or to taste
5 cups beef stock
2 to 3 tablespoons yellow cornmeal, as optional thickener
In a large skillet over medium heat, warm
the beef fat. Add the onions and garlic, lower the heat slightly,
and cook, stirring once or twice, until very tender, about 20
minutes.
Meanwhile, set a 4 1/2 to 5-quart heavy
flameproof casserole of Dutch oven over medium heat. Add the
beef, season with salt and cook uncovered, stirring often, until
the meat has lost all pink color, about 20 minutes. (If the beef
is very lean, it may stick slightly. Add olive oil.)
Scrape the onions and garlic into the
casserole with the beef. Stir in the chili powder (or paste,
if you are using it), cumin, oregano, and cayenne pepper and
cook, stirring, for 5 minutes. Stir in the beef stock and bring
to a boil. Lower the heat and simmer, uncovered, stirring occasionally
for 1 1/2 hours.
Taste, correct the seasoning, and add
water if the chili is thickening too rapidly. Continue to simmer,
stirring often for another 30 minutes, or until the meat is tender
and the chili is reduced to your liking.
To further thicken the chili, or to bind
any surface fats, stir in the optional cornmeal and simmer the
chili for another 5 minutes.
