MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Joe Cooper's Chili
 Categories: Main dish, Chili, Ok
      Yield: 1 servings
 
           -formatted by S.Grabowski
      3 lb Beef, ground or cubed
    1/4 c  Olive oil
      1 qt Water
      2    Bay leaves
      8    Dry chilie pods  *OR*
      6 tb Chili powder
      3 ts Salt
     10    Garlic cloves, chopped
      1 ts Cumin
      1 ts Oregano
      1 ts Cayenne
    1/2 ts Ground black pepper, fresh
      1 tb Sugar
      3 tb Paprika
    1/4 ts Cocoa (optional)
      3 tb Flour
      6 tb Cornmeal
 
  In a six-quart pot, sear meat in hot olive oil, stirring constantly
  over high heat until grey, but not brown. Add water and mix well. Add
  bay leaves now, but remove and discard after 15 minutes of cooking.
  Simmer covered 1 1/2 to 2 hours, stirring occasionally.
  Add remaining ingredients, except for flour and cornmeal. Cocoa
  should be added now. Simmer, stirring frequently, for 30 minutes.
  Skim off any excess fat. Adjust seasonings and add flour and cornmeal
  blended with a little cold water to make a paste. Cook, stirring
  constantly to prevent sticking, until chili is the desired
  comsistency. COOK'S NOTE: "Of a certainly good chili has been made
  from finely ground meat if there is not ample time for hand chopping
  into small bite-sized cubes. A butcher's mill with a 1/2" plate (3/4"
  would be better but seldom is available) will do a very acceptable
  job, thank you." FROM: The Great American Chili Cookbook
 
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