We love chili. It satisfies a hungry crowd, uses economical ingredients, and tastes just right on a chilly (pun intended!) winter weekend. What’s more, most homemade chili recipes are a snap to prepare — slow simmering coaxes dynamic flavors out of simple ingredients like ground meat, beans, onions, and spices.
This one looks good for my taste buds!
From Martha Stewart Living Omnimedia
Bacon adds smoky flavor to this authentic Southwestern beef chili. Masa harina, or fine cornmeal, helps thicken it. Serve the lime wedges on the side.
2 slice(s) bacon, cut crosswise into 1/4-inch pieces
1 onion, coarsely chopped
3 clove(s) garlic, chopped (1 1/2 tablespoons)
2 tablespoon(s) paprika
1 1/2 teaspoon(s) ground cumin
1 1/2 teaspoon(s) dried oregano
1/2 teaspoon(s) cayenne pepper
1 1/4 teaspoon(s) salt
1/2 teaspoon(s) pepper
2 pound(s) ground beef chuck
3 cup(s) water
2 tablespoon(s) fine cornmeal, or masa harina
1 1/2 tablespoon(s) cider, or other vinegar
Chopped jalapeño, chopped onion or scallion, grated cheddar cheese, lime wedges, and sour cream
In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.