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Devine Chili Recipe

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This recipe for Devine Chili, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Albert Estes-Devine, TX
Added: Friday, October 23, 2009


3 lbs. diced lean beef
1/4 c. olive oil
1 qt. water (or 1 qt. beef stock*)
3 tsp. salt
1 tsp. red pepper
6 T. chili powder
10 garlic cloves, finely chopped
1 tsp. oregano or marjoram
3 T. paprika
3 T. flour
6 T. cornmeal
2 tsp. ground cumin
Dash of Habanero sauce (no more than 1/2 tsp.)

*To make beef stock, a day or more before starting, boil 3 lbs. beef shank meat with bones. Discard meat and bone and let cool so grease will rise to top and discard the grease.

To start chili, heat olive oil in 6 quart pot. Add meat and sear over high heat, stirring constantly until meat is cooked. Add water or beef stock, cover and simmer for 1 1/2 to 2 hours. Remove from heat, cover and place in fridge or outside (if cold) to allow mixture to cool overnight. Next morning, skim off grease and discard it. Heat up mixture again. Add all other ingredients except the flour and cornmeal. Simmer 1/2 hour. Mix flour and cornmeal with a cup of water and add to chili to thicken. Cook five minutes more to determine if more water is necessary for the desired consistency, stirring constantly. When desired consistency is reached, enjoy.




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