"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chili Recipe

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This recipe for Chili, by , is from The TMP Direct Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vivienne Reise
Added: Thursday, November 23, 2006


2 Anco Chilies
3 lbs Beef Roast cut into cubes
Salt & Pepper to taste
2 Onions diced
10 Cloves Garlic
3 Canned Chipolte Pppers in ADobe - Chopped
1 Jalapeno seeded and chopped
2 TBS Chili Powder
2 TBS Coriander
1 TBS Sweet Paprika
1 TBS Dried Oregano
1/2 TSP Ground Cinnamon
1 TSP Sugar
1 (28oz Can Whole Tomatoes
2 TBS Tomatoe Paste
2 (15.5 oz) Cans Kidnes Beans
1/4 C Cornmeal
1 TBS Unsweetened Chocolate
3C Shredded White Cheddar

Season the beef shoulder all over with salt and pepper then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the Ancho Chile Powder. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart.

Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with shredded Cheddar and saltine crackers.




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