Wat's Favorite Chili Recipe - Mild Version for 2014 Supper Club

2.5 oz. Scharffen Berger bittersweet chocolate or equivalent
1 lb. organic grass fed stew beef cut to 1/4" cubes
canola oil for the bottom of the skillet
1/6 cup dark Chili Powder
2 heaping teaspoons Cumin
1 small dash of chipolte pepper powder
1 teaspoon ancho chili powder
(consider adding 1 teaspoon cayenne pepper and/or increasing the chipolte pepper powder by a lot)
1 teaspoons Paprika
1 small onion, diced
3/4 teaspoon minced garlic
21 oz. crushed organic tomotoes (3/4 of a 28 oz. can)
5 oz. water
1 teaspoons Salt
1/2 teaspoon of Mexican Oregano
40 oz. can of whole black beans, well drained
1 tablespoon corn flour

Brown the onions and garlic in the oil in a skillet. Add and brown the meat. Simultaneously, melt the chocolate. Add all the ingredients except the flour and the beans and bring to a boil. Turn the heat down and simmer uncovered for about 1/2 hour, stirring occasionally. Cover and simmer for another 2 hours, stirring occasionally. Refrigerate the chili for at least a day before serving. Add the beans just before refrigerating. Before serving, mix the flour with a little warm water and add to thicken the chili to taste.

Made Friday, February 28, 2014 and refrigerated overnight.

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