Joe Cooper’s Chili

Serves 6-8 people

Preparation time: 30 minutes

Cooking time: 2 to 2 ½ hours

Everyone needs to have a chili recipe they can call their own. If you don’t, this is a good place to start. It’s hot. Not mouth-burning, pour down the ice-water hot, but hot enough so you’ll notice. But, as you continue to eat it, you’ll also notice that the heat is not only bearable, but flavorful as well. It will be a hit with all but your most sensitive friends. Serve it with some jug red wine and corn bread.

• 3 pounds of lean beef,preferably grass-fed 
• ¼ cup olive oil
• 1 quart water (use bottled water if your tap water is off)
• 2 bay leaves
• 6 tablespoons chili powder
• 3 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon red pepper
• 1 tablespoon sugar
• 3 cloves garlic
• 3 tablespoons flour
• 3 tablespoons water
• 6 tablespoons corn meal

1. Cube the beef into ½ inch cubes or have the butcher coarsely grind it.
2. Heat the olive oil in a six-quart pot until it is almost smoking.
3. Add the meat and sear over high heat stirring constantly until gray, not browned.
4. Add the quart of water and the bay leaves and cook at a simmer for one-and-a-half to two hours. Skim off the scum that rises to the surface. Remove the bay leaves after about 20 minutes. Add additional water as necessary to keep the meat covered.
5. Add the other ingredients—except for the flour and cornmeal—and cook for 30 minutes more at a simmer.
6. Mix the water and flour together in a shaker and stir into chili. Add corn meal a tablespoon at a time until it reaches a consistency you like.
7. Serve with cornbread and a good full-bodied red wine.

The Extra Touch: Pass around chopped onions and shredded cheddar cheese as toppings.