Ingredients
1 lb. ground chuck
1-2 tbsp canola oil
1 medium onion, finely chopped
5 cloves garlic, finely chopped
1 can diced tomatoes (14.5 oz)
1 can pinto beans (16 oz)
1/2 can beer (6 oz)
1/2-1cup chicken or beef broth
1 tbsp chicken or beef bouillon
3 tbsp chili powder
2 tbsp ground cumin
2 tsp chipotle powder
2 tsp paprika
1/2 tsp ground coriander
2 tbsp brown sugar
1 tsp unsweetened cocoa
1 tsp Louisiana hot sauce (or your favorite hot sauce)
2 tsp Worcestershire sauce
Salt to taste
1 tbsp cornmeal
1 tbsp flour
1/2 package egg noodles (optional)
Preparation
In large saucepan/shallow pot brown chuck in small batches. Remove chuck and drain on a plate lined with paper towel. Leave the fat in the pan.
Add onion and garlic and cook in fat until translucent.
Return the meat to pan and add undrained tomatoes and beans. Add beer, chili powder, bouillon, cumin, chipotle, paprika, oregano, brown sugar, coriander, cocoa, hot sauce, and Worcestershire sauce. If the beans and chuck are not covered by liquid, add chicken broth. Mix well, taste, add salt, and mix again.
Bring to a boil then reduce heat and simmer, covered, for 2 hours or until all ingredients are tender.
In a small bowl, stir together the cornmeal and flour, then add 1 tbsp of the warm cooking liquid (from pot) and mix well. Stir cornmeal mixture into chili and cook, covered, for an additional 20 minutes.
