Ingredients

serves 4 to 6. serving size: 1 cup of chili over 1/2 cup of rice.

　　1 medium onion, chopped

　　2 garlic cloves, chopped

　　1/4 cup canola oil or other vegetable oil

　　1 pound coarse ground round

　　1/3 pound ground pork

　　1/2 teaspoon dried oregano

　　1/2 teaspoon dried thyme

　　1/2 teaspoon dried sage

　　1/4 teaspoon ground cardamom

　　2 tablespoons chili powder

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1/4 teaspoon cayenne pepper

　　One 6-ounce can whole tomatoes, chopped into medium pieces

　　Half an 8-ounce can tomato paste

　　2 cups beef stock or water

　　3 teaspoons cornmeal

　　One 15-ounce can pinto beans, drained and rinsed (optional)

　　Steamed rice (optional)

　　

Step 1

Sauté the onion and garlic in the vegetable oil in a medium-sized heavy pot until translucent.

　　

Step 2

Add the ground round and pork. Cook until the meat is cooked all the way through, about 15 minutes, stirring frequently.

　　

Step 3

Add the oregano, thyme, sage, cardamom, chili powder, salt, black pepper, and cayenne pepper and cook for 3 more minutes.

　　

Step 4

Add the tomatoes and tomato paste, and stir until all the ingredients are mixed together well. Cover and cook over medium heat for 20 minutes.

　　

Step 5

Add the beef stock or water, cornmeal, and rinsed pinto beans, if desired, and stir.

　　

Step 6

Cover and reduce the heat, and simmer for 1 hour.

　　Cooks' Note

　　This recipe would be sufficient for 4 to 6 hearty diners. It also serves a party very well. If your party is larger, double or triple the recipe as needed. If you have leftovers, let them cool, place in zippered bags, and freeze to be used at a later date (with a hot dog!).

　　Great Food, All Day Long