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Ed's Chili
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    Ed's Chili

  • 1/2 lb. smoked bacon, thick sliced and cubed
  • 3-4 lbs. of chuck, cubed
  • 2 large onions, chopped
  • 2-4 cloves garlic (optional), chopped
  • 2 T. (or more) good chile powder (I use Santa Cruz's Hot)
  • 2 T. (or more) paprika (optional)
  • 2 tsp. (or so) cumin
  • Salt
  • Water
  • Masa harina or cornstarch and water
  • In a heavy pot, render the bacon until crisp, then add the meat and fry in batches so it browns. Scoop out the meat and set aside. Cook the onions and garlic in the fat until soft. If you're worried about health, drain off the extra fat at this point. Add the chile powder, paprika, cumin and salt, fry for bit and put the meat back in. Toss everying around so it's well coated. Add enough water to cover, put a heavy lid on it and simmer for a couple hours. When it's close to serving, stir in some masa harina or cornstarch and water to thicken a little. Serve it with chopped onion, chiles, and cilantro if you want.

    From: Ed from Texas
    Posted By: David Cook
    Post Date: Sun, 28 Dec 1997

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