Sam Huddleston's Chilichili, main dish 2 tablespoon whole cumin 2 medium onion, diced 3 garlic cloves 1 vegetable oil 3 1/2 lb lean beef, cut in 1/2cubes 2 tablespoon paprika 6 tablespoon chili powder 1 water 1 salt to taste 1 cracker meal *or* 1 browned flour for tightener 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 1 1/2 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. |
