| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Chili, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Whole cumin |
| 2 |
md |
Onion, diced |
| 3 |
|
Garlic cloves |
|
|
Vegetable oil |
| 3 1/2 |
lb |
Lean beef, cut in 1/2"cubes |
| 2 |
tb |
Paprika |
| 6 |
tb |
Chili powder |
|
|
Water |
|
|
Salt to taste |
|
|
Cracker meal *OR* |
|
|
Browned flour for tightener |
INSTRUCTIONS
In a skillet, slightly toast the whole cumin. To wake up the flavors crush
them with a rolling pin. Powdered cumin may be substituted, but do not
toast. Saute onion and garlic in a little oil until transparent. In same
skillet, add a little more oil and sear meat until it has a greyish color.
Put cumin, onion, garlic and meat in a large vessel. Add paprika and chili
powder, stirring to mix all ingredients, as you add enough water to cover.
Simmer for about 1 1/2 hours, adding salt to taste after the chili has
cooked somewhat. Make a paste of the crackermeal or browned flour by mixing
with a little water. About 10 minutes before chili is ready, stir in this
tightener, and cook until chili is thick.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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