2 tbsps olive oil
1 large onion
3 garlic cloves, chopped
4 lbs boneless chuck, in dice or ground for chili
1/2 cup ground mild red chile, preferably New Mexican
2 tbsps ground cumin
2 tsps dried oregano
1 tbsp sweet paprika
1 tsp cider vinegar
1/2 cup strong brewed coffee or 1 tbsp instant coffee powder
3 cups water as needed
1 tbsp salt
1/2 tsp ground red pepper (cayenne), optional
2 tbsps cornmeal
Optional garnishes: sour cream, chopped cilantro, grated cheese
In a large Dutch oven, heat the oil and cook the onion over medium heat until it’s soft. Add the garlic and cook until it’s transparent. Add the meat in several batches along with the chile, cumin, oregano and paprika. Remove each batch to a large bowl as it’s cooked. Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee and enough water just to cover the meat. Add the salt and cayenne and stir well.
Cover the pot and cook over low heat for 2 hours, stirring from time to time. Remove the lid and simmer for a final hour. Skim off any fat on the surface. Add the cornmeal and stir in well. Cook for 15 more minutes and serve hot in deep bowls. Garnish with sour cream, chopped cilantro and grated cheese.
Nutritional info per serving: Protein, 38.6 gms; fat, 64.5 gms; carbohydrate, 6.6 gms.