Joe Cooper's chili con carne

Ingredients

• 3 pounds lean chuck or round steak
• ¼ cup olive oil
• 4 cups water
• 2 bay leaves
• 6 tablespoons chili powder
• Salt, if desired
• ¼ cup finely minced garlic
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• 1 teaspoon hot red pepper flakes
• ½ teaspoon freshly ground black pepper
• 1 tablespoon sugar
• 3 tablespoons paprika
• 3 tablespoons flour
• 3 to 5 tablespoons cold water
• 6 tablespoons corn meal

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    358 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 39 grams protein; 107 milligrams cholesterol; 420 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight or more servings

Preparation

1. Cut the meat into quarter-inch cubes. Heat the oil in a large kettle and add the meat. Cook, stirring, until the meat loses its raw, red look.
2. Add the four cups of water and bring to the boil. Cover and let Simmer one and one-half to two hours.
3. Add the bay leaves, chili powder, salt, garlic, cumin, oregano, pepper flakes, black pepper, sugar and paprika. Stir and cover. Cook 30 minutes.
4. Blend the flour with the cold water and stir in the corn meal, using enough liquid to prevent lumping. Add this, stirring, to the chili. Cook, stirring often, about five minutes.

2 hours 45 minutes