Thursday, March 17, 2011

Homemade Chili

  • 2 pounds lean ground beef, or cubed lean stew beef, and 1 pound ground pork 
  • 1 (7 oz) can diced green chili
  • 2 (6 oz) can tomato paste 
  • 1 (16 oz) can diced tomatoes
  • 5 cups water
  • 1/4 cup cornstarch mixed with 1/2 cup cold water
  • 1/2 cup Wondra flour mixed with 1 cup cold water
  • 1/4 cup chili powder
  • 2 tsp Worcestershire sauce
  • 1 Tbsp white vinegar (optional)
  • 3 Tbsp dried minced onion
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 Tbsp ground cumin
  1. Brown ground beef and ground pork in a large saucepan over medium heat.
  2. Crumble and chop the meat with a spoon or spatula as it cooks.
  3. When the meat is completely browned cover saucepan and turn heat to low. This way the ground meat will slowly simmer in it's own juices.
  4. After ten minutes, remove the ground meat from the heat and drain off most of the fat.
  5. While the meat is still off the heat add the water and the cornstarch. Whisk the cornstarch thoroughly as it's added until it's dissolved into the water. Do the same for the Wondra flour.
  6. You can now set the pan over medium heat and add the remaining ingredients.
  7. Bring mixture to a boil stirring often.
  8. When chili begins to boil, reduce heat and simmer for 30 minutes.
  9. When chili is done it will be much thicker and darker, like the real thing.
*And, like the original, you can use this chili sauce on hot dogs, hamburgers French fries, Spagetti or take it solo.
*The Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies. It is made by Gold Medal and can usually be found in the baking aisle next to the other flour.

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