Intro:

1. Chili, while finds it’s roots in Central America, has become a staple here in the US. It is wonderful to come in out of the cold and warm up with a bowl of spicy chili. This recipe makes a mild chili but for those with a spicier disposition can crank up the heat by increasing the quantities of black and cayenne pepper. (Serves 6)
   

Ingredients:

1. Splash of Extra Virgin Olive Oil
   

2. 2 lb of Ground Beef
   

3. 2 Onions, Chopped
   

4. 6 Garlic Cloves, Minced
   

5. 1 t Salt
   

6. 1/2 t Black Pepper
   

7. 4 T Chili Powder
   

8. 2 t Ground Cumin
   

9. 1 t Dried Oregano
   

10. 1/2 t Cayenne Pepper
    

11. 2 T Cornmeal or Masa Harina
    

12. 2 cups Beef Broth
    

13. 28 oz. Canned Plum Tomatoes with Juice, Diced
    

14. 6 oz. Canned Green Chilies, Drained and Chopped
    

15. 1 Bay Leaf
    

16. 3 cups Canned Kidney Beans, Drained
    

17. 1 T Sugar
    

Directions:

1. I.In a large pot add enough oil to cover the bottom of the pan. Cook the meat, onion and garlic until the meat has browned, sprinkle with salt and pepper as you cook.
   

2. II.Stir in chili powder, cumin, oregano, cayenne pepper and cornmeal.
   

3. III. Add 1 Cup of water, broth, tomatoes, green chilies and bay leaf. Stir and bring to boil.
   

4. IV. Reduce to simmer and add kidney beans and sugar. Cover and cook for about 1/2 hour. Stir periodically.
   

5. V.Uncover and continue to simmer, stirring periodically until the chili has thickened. Remove bay leaf before serving.
   

Adapted From Cook Book:

1. Dojny, Brooke. The New England Cookbook: 350 recepies from town and country, land and sea, hearth and home. Boston: The Harvard Common Press, 1999.