Recipe : My Famous Chili (a mix of Texas & Cincinnati)

Posting this recipe as I got a request for it recently and happened to be making it yesterday for my ski trip to Vermont.....Enjoy JC.....Let me know how it turns out for you...

Ingredients

2 lbs London broil or any other lean cut of beef
2 cans tomato sauce
1 large onion chopped finely
2 Serrano chilis chopped finely
2 - 3 Cups water
5 cloves garlic finely chopped
2 Tsp ground cumin
1 Tsp dried thyme
2 Tbsp Chili Powder
1 Tbsp Salt
1 Tsp  Cayenne (optional)
3 Tbsp dutch processed cocoa
2 15 oz cans Red Kidney beans
2 8 oz cans kernel corn
2 Tbs masa flour

Recipe

Cut meat into small bite sized pieces and brown on all sides in a large dutch oven.  Drain excess fat.  Add tomato sauce and water.  Stir and bring to a boil.  Add onion, chilis, garlic, cumin, thyme, chili powder, salt and cayenne.  Bring to a boil and simmer for 30 minutes covered.  Add cocoa, cover and simmer for 30 minutes more or until meat is tender.  Add kidney beans and corn.  In a small bowl mix masa flour with enough cold water to form a thick slurry.  Pour into chili and stir well.  Bring back to a boil and simmer uncovered for 30 more minutes stirring occasionally.  Enjoy topped with grated cheddar, scallions or chopped onions!!  Serve with warm bread or homemade cornbread.  I like to add some chopped jalapenos and cheese to my cornbread but that's a whole other recipe. :)

Note: For a hotter chili add 1 or 2 more serranos or 1 more Tsp of cayenne.

Note too: The chili can be slow cooked in a crock pot if you wish.  Add all ingredients except kidney beans, corn and masa into the crock pot and slow cook for 6 hours.  Add the beans, corn and masa in the last hour of cooking.