2/18/2019 – Mary made chili loosely following “Joe Cooper’s Chili” recipe on page 112 of our copy of Texas Home Cooking by Jamison and Jamison. See her notes on that page of what she did differently as summarized below. The Chili was very good with a bold full chili beef flavor that was not too hot. When made with a typical store-bought beef stock it would likely result in a bit different flavor as the bone stock we used this time had a smell/taste that was strongly bone but rich. Again made 2/12/2021 successfully. See below.
- 2 lbs. ground chuck
- 1 bay leaf
- 1 qt. of homemade beef bone stock. [did not have beef stock]
- 5 ancho chili pods, stemmed, seeded, chopped small
- 2 Tbsp Paprika
- 6 garlic cloves minced
- 1/2 Tbsp Salt
- 1 heaping tsp ground Chipotle Pepper
- 2 tsp ground cumin
- 2 tsp dried oregano leaves
- 1 tsp cayenne
- 1/2 tsp coarse ground black pepper
- 2 Tbsp cornmeal
- 1-1/2 Tbsp all-purpose flour
- Sear the meat to grey then add the stock and bay leaf. Simmer for about a half-hour.
- Remove the bay leaf and simmer for another 90 minutes.
- Add all other ingredients other than the cornmeal and flour. Simmer until done. Maybe 30-60 minutes or more.
- Make a paste with the cornmeal and flour and add to thicken.
2/12/2021 – Made with:
- 2 lbs of regular ground meat 80/10 and a half-pound of fresh Hot Smoked Pork Sausage with the casing removed. Both from South Alabama Custom Meats;
- 1 box (quart) of Swanson Beef Broth;
- Substituted 4 tsp of ground Ancho Chili’s for the Ancho Peppers and only 1/2 tsp of cayenne until we saw how hot it would be with the ground Ancho peppers. It was very spicy even with the reduced cayenne.
- The finely ground meats did not provide the chewy lumps that chili needs. Next time use large-grind ground meat or finely chopped roast.
- The sausage without the casing was mushy.
- The seasoning is good although having chopped ancho peppers would be better than the powder.