senator danforths chili

By momofsixplus1

Ingredients

• 3 1/2 lbs top round, cut into 1/2 inch cubes
• 5 tablespoons oil, divided
• 2 cups coarsely chopped onion, about 2 medium
• 4 garlic cloves, minced
• 4 tablespoons chili powder
• 1 1/2 tsp oregano
• 1 1/2 tsp ground cumin
• 1 tsp crushed red pepper flakes
• 2 cups beef broth
• 1 can(19oz) whole tomatoes, drained of juice
• 1 can(6oz) tomato paste
• 1 1/2 tablespoons salt, divided
• 1 tsp sugar
• 3 cans(15oz) kidney or pinto beans
• 1-2 tablespoons yellow cornmeal, optional

Preparation

Step 1

in a large heavy pot, heat 3 tablespoons oil over high heat until hot. add the meat and sear until the pieces are lightly browned on all sides, 5-7 minutes, stirring constantly. transfer the meat and their juices to a large bowl.

heat the remaining 2 tablespoons oil in the pot. add the onion and garlic, saute until the onion is wilted but not browned. stir in the chili powder, oregano, cumin and red pepper flakes; ,ix well until the onions are coated. add the beef broth, tomatoes, tomato paste, salt and sugar, mixing well. mash the tomatoes with a spoon.

return the meat and its juices back to the pot. stir to combine, cover and simmer gently for 1 hour. uncover and continue to simmer for 40-50 minutes. add the beans and remove from heat. cool, cover and refrigerate overnight.

to serve, bring slowly to a simmer and cook until heated through, stirring occassionally. thicken with cornmeal as desored. makes 12 servings.