Sunday Night Soups: Beef Chili Con Carne With Meat (Gurgling Cod Remix) Recipe

• 5 lbs lean chuck roast (so called "seven bone" is a good cut-do not be beguiled into buying a cut that is too expensive or too lean)
• 1/2 cup olive oil
• 1/2 cup coarse Korean red pepper powder
• 1/2 cup Quaker oatmeal
• 2 teaspoons cumin seeds
• 2 teaspoons dried oregano
• 10 to 12 garlic cloves, chopped
• 4 cups beef broth (traditional-I have come to prefer less-salty chicken broth in a box, such as Pacific brand)
• Sherry
• Diced onions
• Sour cream
• Grated cheddar cheese (preferrably Cabot extra-sharp)
• 1 pound pinto beans
• 1 large onion
• 1/2 pound salt pork

1. Dice meat into 1-inch cubes. Meanwhile, simmer broth in soup pot. Brown meat in a large skillet.
2. Combine chili powder and oatmeal in a food processor; process until oatmeal is pretty floury.
3. Coat meat with chili-oat mixture. Rub cumin and oregano together over meat, mix. Add garlic.
4. Add to simmering broth. If needed, add water to almost cover. Bring to a boil, then reduce heat and simmer, partly covered, 3 to 4 hours, adding water as needed.
5. Stir now and then, making sure bottom does not burn and stick. Cook until very tender, but not falling apart. Add sherry, if desired, near the end of cooking.
6. Serve with Beans (recipe below), onions, grated cheddar, and sour cream.
7. Soak beans for an hour. Drain. Rinse, cover with at least 2 inches of water, and add pork and diced onions.
8. Cook 2 to 3 hours. Do not burn. Remove salt pork before serving.

chuck, olive oil, coarse korean, oatmeal, cumin seeds, oregano, garlic, beef broth, sherry, onions, sour cream, cheddar cheese, pinto beans, onion, salt

Taken from www.seriouseats.com/recipes/2007/09/sunday-night-soups-beef-chili-con-carne-with-meat-recipe.html (may not work)