Sam huddleston's chili

6 servings

Ingredients

Quantity Ingredient
-formatted by S.Grabowski
2 tablespoons Whole cumin
2 mediums Onion, diced
3 Garlic cloves
Vegetable oil
3½ pounds Lean beef, cut in 1/2\"cubes
2 tablespoons Paprika
6 tablespoons Chili powder
Water
Salt to taste
Cracker meal *OR*
Browned flour for tightener

Directions

In a skillet, slightly toast the whole cumin. To wake up the flavors crush them with a rolling pin. Powdered cumin may be substituted, but do not toast. Saute onion and garlic in a little oil until transparent. In same skillet, add a little more oil and sear meat until it has a greyish color. Put cumin, onion, garlic and meat in a large vessel. Add paprika and chili powder, stirring to mix all ingredients, as you add enough water to cover. Simmer for about 1½ hours, adding salt to taste after the chili has cooked somewhat. Make a paste of the crackermeal or browned flour by mixing with a little water. About 10 minutes before chili is ready, stir in this tightener, and cook until chili is thick. AUTHOR'S NOTE: Sam Huddleston is the author of the Tex-Mex Cook Book FROM: The Great American Chili Book

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