Joe Cooper's Chili con Carne
- Total Time
- 2 hours 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Eight or more servings
- 3pounds lean chuck or round steak
- ¼cup olive oil
- 4cups water
- 2bay leaves
- 6tablespoons chili powder
- Salt, if desired
- ¼cup finely minced garlic
- 1teaspoon cumin powder
- 1teaspoon oregano
- 1teaspoon hot red pepper flakes
- ½teaspoon freshly ground black pepper
- 1tablespoon sugar
- 3tablespoons paprika
- 3tablespoons flour
- 3 to 5tablespoons cold water
- 6tablespoons corn meal
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
422 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 40 grams protein; 763 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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.
- Step 2
Add the four cups of water and bring to the boil. Cover and let Simmer one and one-half to two hours.
- Step 3
Add the bay leaves, chili powder, salt, garlic, cumin, oregano, pepper flakes, black pepper, sugar and paprika. Stir and cover. Cook 30 minutes.
- Step 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.
Private Notes
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Cooking Notes
Bocaboy
An elegant and excellent chili. The final thickening step with flour and corn meal makes a thick, luxurious sauce. True Texas chili: no tomatoes. If you want to eliminate the flour, just replace it with an equal amount of masa harina (corn flour). You could use up to 4 pounds of meat as there is an abundance of gravy. I also added a finely minced jalapeño and reduced the red pepper flakes to ½ teaspoon. There was plenty of heat. Sitting for an hour after cooking will enhance the flavor.
Chris Pineview GA
I made this today and it came out great. Of course I did not exactly follow the recipe. I floured/salt/peppered the meet before sauteing the meat. Then I added all the spices to coat the meat for a minute or so then added beef broth. Then I added black beans that I had soaked + 2 large tomatoes that I ran through the food processor. Then last I simmered in an open pan for 3 hours adding more beef broth as it reduced. No need to thicken at the end. Then served it over rice.
Bocaboy
An elegant and excellent chili. The final thickening step with flour and corn meal makes a thick, luxurious sauce. True Texas chili: no tomatoes. If you want to eliminate the flour, just replace it with an equal amount of masa harina (corn flour). You could use up to 4 pounds of meat as there is an abundance of gravy. I also added a finely minced jalapeño and reduced the red pepper flakes to ½ teaspoon. There was plenty of heat. Sitting for an hour after cooking will enhance the flavor.
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