CHILI WITH MEAT for A La Carte

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Bob’s Deli Chili served everyday in the summer time at the school.

Ingredients:

  • 5 cups dried red beans, soaked overnight

  • 5 pounds chuck eye roll, diced
  • 4 each carrots, diced
  • 4 each  stalks celery, diced
  • 2 each onion, diced
  • 1 bulb garlic, sliced
  • 3 each jalapeños, cleaned, seeded, left halved
  • 1 tablespoon cayenne

    1 tablespoon chili powder

  • 1 ½ tablespoon garlic powder
  • 1 ½ tablespoon onion powder
  • 2 teaspoons dry mustard

    1 tablespoon cumin

  • 1 tablespoon paprika
  • 2 teaspoons thyme
  • 1 tablespoon oregano
  • 3 tablespoon cornmeal

Method:

Drain & rinse soaked beans; add fresh water to 1 inch over top. Cook beans until tender about 45 minutes; remove and spread into shallow metal pan for cooling in the refrigerator until needed.

Sear chuck in a small amount of vegetable oil; sear in batches and remove; place vegetables in pan and sauté until aromatic and fond is removed; add seasoning and cook 3 minutes; add tomatoes and bring to a boil; add seared meat and bring back to a simmer; cover and cook approximately 90 minutes or until tender; add beans and cornmeal; cook an additional 30 minutes to blend flavors; adjust seasonings.