- 2 1/2 lbs. lean chuck, ground
- 4 garlic cloves, finely chopped
- 1c. finely chopped onion
- 8-oz. tomato sauce
- 1 c. water
- 1 can beer (12 oz.)
- 3 tbsp. chili powder
- 2 tbsp. instant beef bouillon (or 6 cubes)
- 2 tbsp, cumin, ground
- 2 tsp. oregano leaves
- 2 tsp. sugar
- 1/2 tsp. coriander, ground
- 1 tsp. unsweetened cocoa
- 1/2 tsp. hot sauce
- 1 tsp. cornmeal
- 1 tsp. flour
- 1 tsp. warm water
*Sour cream, chopped cilantro and shredded cheese for garnish
In a large saucepan, brown half of the grounded beef. Drain the fat and remove meat from pan. Brown the rest of the fat. Add garlic and onion, cook until tender.
Put the other half of the meat back into the pan. Add tomato sauce, black beans, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa and hot sauce. Mix well.
Bring to a boil, then reduce heat and let simmer, covered, for 2 hours.
In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well. Stir into chili and cook, covered, for an additional 20 minutes. Serve with sourcream, cilantro and cheese toppings.
Appeared In Print In The Independent Weekly on 1/6/10