Chili Con Carne recipe

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Another great beef chili recipe using a combination of minced and cubed beef, several spices and MSG, a flavor enchancer used widely in Asian cooking. For a better taste, refrigerate the chili for 24 hours. Reheat and serve.
Preparation time: 15 minutes, Cooking time: 240 minutes, Serves: 8 


5 Tbsp olive oil
2 cups finely chopped onion
3 lb lean minced beef
2 lb lean round steak (or similar), roughly cut into 1/2 inch cubes

4 cloves garlic, finely minced
1 cup beef broth
2 (15 oz) cans tomato sauce
1 (12 oz) tomato paste

6 to 8 Tbsp chili powder (adjust quantity to taste)
2 Tbsp oregano
2 tsp ground cumin
1 tsp chili flakes
1 tsp MSG (monosodium glutamate)
1 tsp black pepper
1 or 2 Tbsp cornmeal
1 Tbsp salt

1 lb canned red kidney beans

8 ounces of beer or chicken stock (use to thin the chili, when needed)


Heat the olive oil in a large heavy pot. Add the onions and simmer for 15-20 minutes, until golden.

Add the meat and brown, stirring constantly.

Add the garlic, beef broth, tomato sauce and tomato paste and stir well until blended. Slowly add the chili powder, oregano, cumin, chili flakes, MSG, black pepper, cornmeal and salt and stir well. Cover and cook ver low heat for 3 to 4 hours. Add the canned beans, stir well and let cool.

Refrigerate for 12 hours or more. This will allow the flavours to develop.

Reheat and serve with fresh coriander and sour cream, freshl red sliced onion and grated cheddar or Monterrey Jack cheese.
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