My Dynamite. All Time Favorite Chili
|Vegetable oil||3 Tablespoon|
|Onion||1 Large, peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled and minced|
|Green hot chile pepper||1 Small, seeds and membranes removed, minced|
|Beef round||1 1⁄4 Pound, cut into 1/2 inch cubes|
|Ground pork||3⁄4 Pound|
|Canned crushed italian tomatoes||28 Ounce|
|Red wine vinegar||3 Tablespoon|
|Chili powder||3 Tablespoon|
|Ground cumin||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Ground red pepper||1⁄2 Teaspoon|
|Green bell pepper||1 Large, seeds and membranes removed, and chopped|
|Black pepper||To Taste|
|Canned red kidney beans||10 Ounce (Drained)|
|Masa harina/Fine cornmeal||3 Tablespoon (Mixed With A Little Water Into A Smooth Paste)|
Heat the oil in a very large skillet or dutch oven over medium heat.
Stir in the onion, garlic, chile pepper, and cook, stirring occasionally, until the onion is tender, about 5 minutes.
Add the cubed and ground meat, and continue cooking until the meat is no longer pink, about 4 to 5 minutes.
Stir in the tomatoes, vinegar, chili powder, cumin, Worcestershire sauce, ground red pepper, bell pepper, salt and pepper.
Bring the mixture to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, until the meat is tender, about 45 minutes to an hour.
The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through.
Taste and adjust the seasonings.