Cooper'S Chili Con Carne

• 3 lb. lean beef, ground for chili (never use veal)
• 1/4 c. olive oil
• 1 qt. water
• 2 bay leaves (optional)
• 8 dry chili peppers or 6 Tbsp. chili powder
• 3 tsp. salt
• 10 finely chopped cloves garlic
• 1 tsp. ground cumin
• 1 tsp. oregano
• 1 tsp. red pepper
• 1 1/2 tsp. black pepper
• 1 Tbsp. sugar
• 3 Tbsp. paprika
• 3 Tbsp. flour
• 6 Tbsp. cornmeal

1. Heat olive oil in a 6-quart saucepan.
2. Add meat to oil and sear over high heat, stirring constantly, until meat is gray, not brown.
3. The seared meat should have the consistency of whole grain hominy.
4. Add water; cover and cook at a bubbly simmer for 1 1/2 to 2 hours.
5. Add all other ingredients, except flour and cornmeal. Cook for 30 minutes (further cooking will cause the spices to loose their flavor).
6. Mix flour and cornmeal with enough water to form a paste; add to chili.
7. Bring mixture back to boil.
8. (You can add more chili powder to suit your taste.)

lean beef, olive oil, water, bay leaves, chili peppers, salt, garlic, ground cumin, oregano, red pepper, black pepper, sugar, paprika, flour, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507408 (may not work)