Ingredients
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3 -4 lbs ground beef
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4 tablespoons olive oil
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8 cups water
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8 -10 dried chili pods
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10 garlic cloves, minced
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2 bay leaves
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3 teaspoons salt
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1 teaspoon cumin
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1 teaspoon oregano
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1 tablespoon sugar
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1 tablespoon dried onion flakes
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2 -4 tablespoons Mexican chili powder (start with 2 and increase to suit your taste buds)
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3 tablespoons flour
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6 teaspoons cornmeal
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1/4 cup water
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1 (16 ounce) can dark red kidney beans (more to taste)
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1 (15 1/2 ounce) can pinto beans (more to taste)
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1 (14 1/2 ounce) can petite cut diced tomatoes (more to taste, Note ( To kick this up a little more use 1 10 oz cans of Rotel)
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1/2 teaspoon fresh ground pepper
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1 teaspoon ground red pepper
Instructions
- Heat olive oil in a large pot.
- Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat).
- Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil.
- Reduce heat and simmer for an hour.
- Remove the chili pods and any stems that may have fallen off the pods.
- Add the bay leaves through the Mexican Chili Powder and stir.
- To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well.
- Add the Beans and Tomatoes.
- Mix well and bring to a boil.
- Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :).
- NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.