MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sam Huddleston's Chili
 Categories: Chili, Main dish, Ok
      Yield: 6 servings
 
           -formatted by S.Grabowski
      2 tb Whole cumin
      2 md Onion, diced
      3    Garlic cloves
           Vegetable oil
  3 1/2 lb Lean beef, cut in 1/2"cubes
      2 tb Paprika
      6 tb Chili powder
           Water
           Salt to taste
           Cracker meal *OR*
           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.
  AUTHOR'S NOTE: Sam Huddleston is the author of the Tex-Mex Cook Book
  FROM: The Great American Chili Book
 
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