Fuzzy Stock Image of Chili, with probably less meat than Fesser’s chili
Craig Claiborne’s Het Het Beef Chili con Carne with meat
Refined by Fesser
Best to cook night or 2 before, and reheat.
5 lbs Lean Chuck Roast—so called “seven bone” is a good cut—do not be beguiled into buying a cut that is too expensive or too lean.
1/2 c. Olive Oil
1/2 c. Coarse Korean Chili Powder
1/2 c. Quaker oatmeal
2 Tsp. Cumin Seeds
2 Tsp. Dried Oregano
10-12 Garlic Cloves, chopped.
4 c. Beef Broth (traditional—I have come to prefer less salty chicken broth in a box, like Pacific)
(Sherry, Diced Onions, Sour Cream, Grated Cheddar Cheese, pref Cabot extra sharp.)
Dice meat in 1” cubes.
Get broth to simmer in soup pot.
Brown meat in big skillet.
Combine chili powder and oatmeal in food processor, and process until oatmeal is pretty floury.
Coat meat with chili-oats.
Rub cumin and oregano together over meat, mix.
Add to simmering broth, add water to cover almost, if needed.
Bring to boil, then lower heat.
Simmer partly covered, 3-4 hours, adding water as needed.
Stir now and then, and watch out.
Cook ’til very tender, but not falling apart.
Add sherry if you want near the end.
Serve with Beans, and the things you serve it with. [Onions Grated cheddar, sour cream.]
1 Lb. Pinto beans.
1 big onion.
1/2 lb. salt pork.
Soak beans for an hour. Drain. Rinse, cover with 2+ inches of water, add pork and diced onions.
Cook 2-3 hours. Do not burn.
Vegetarian variation: Lie to them about the pork.
I want more like this!
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