Sam Huddleston's Chili

Recipe Ingredients

2 tablespoons	30ml	Whole cumin
2 tablespoons	30ml	Onion - diced (medium)
3		Garlic cloves
		Vegetable oil
3 1/2 lbs	1589g / 56oz	Lean beef - cut in 1/2"cubes
2 tablespoons	30ml	Paprika
6 tablespoons	90ml	Chili powder
		Water
		Salt to taste
		Cracker meal *or*
		Browned flour for thickener

Recipe Instructions

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 grayish 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 1 1/2 hours, adding salt to taste after the chili has cooked somewhat. Make a paste of the cracker-meal or browned flour by mixing with a little water.

About 10 minutes before chili is ready, stir in this thickener, and cook until chili is thick.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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