Recipe information
Yield
serves 4 to 6. serving size: 1 cup of chili over 1/2 cup of rice.
Ingredients
1
medium onion, chopped
2
garlic cloves, chopped
1
/4 cup canola oil or other vegetable oil
1
pound coarse ground round
1
/3 pound ground pork
1
/2 teaspoon dried oregano
1
/2 teaspoon dried thyme
1
/2 teaspoon dried sage
1
/4 teaspoon ground cardamom
2
tablespoons chili powder
1
/4 teaspoon salt
1
/8 teaspoon black pepper
1
/4 teaspoon cayenne pepper
One 6-ounce can whole tomatoes, chopped into medium pieces
Half an 8-ounce can tomato paste
2
cups beef stock or water
3
teaspoons cornmeal
One 15-ounce can pinto beans, drained and rinsed (optional)
Steamed rice (optional)
Need to make a substitution?
Preparation
Step 1
Sauté the onion and garlic in the vegetable oil in a medium-sized heavy pot until translucent.
Step 2
Add the ground round and pork. Cook until the meat is cooked all the way through, about 15 minutes, stirring frequently.
Step 3
Add the oregano, thyme, sage, cardamom, chili powder, salt, black pepper, and cayenne pepper and cook for 3 more minutes.
Step 4
Add the tomatoes and tomato paste, and stir until all the ingredients are mixed together well. Cover and cook over medium heat for 20 minutes.
Step 5
Add the beef stock or water, cornmeal, and rinsed pinto beans, if desired, and stir.
Step 6
Cover and reduce the heat, and simmer for 1 hour.