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Savory Beef Recipes
The Real McCoy - (Chili)
Food Guide Pyramid

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· Beef Recipes
· 5-Way Cincinnati Pizza
· Asian Beef
· Barbecued Beef
· Cajun-Style Meat Loaf
· Chuck Wagon Cheeseburger
· Easy Beef Stromboli
· Ghostly Shepherd’s Pie
· Hanky Panky
· Make-Ahead Italian Meatballs
· Mexican Lasagna
· The Real McCoy Chili
· Beef Noodle Shepherds Pie
· Southern Style Beef Burgers
· Tamale Pie
· FREE: The Book of Beef

Recipe credited to Manhattan Chili Co, New York City, McLaughlin; 1986.

My favorite chili recipe. I wish that I could say it was my own, but a phenomenal cookbook writer by the name of Michael McLaughlin, who loved the region, culture, and cooking of the American Southwest whipped this one together. -- Mark Loveland

Yield: eight ( 8 ) servings

ingredients
  • 1/4 CUP fat, beef and rendered
  • 4 CUP onion, yellow
  • 8 (Medium) clove, garlic
  • 4 lb. chuck, beef and well-marbled
  • 1 1/2 tsp salt, common
  • 2 Tbsp oil, olive
  • 1/3 CUP powder, pure chile & mild
  • 2 Tbsp cumin, ground
  • 2 Tbsp oregano, dried
  • 1 1/2 tsp pepper, cayenne
  • 1 (40.0-oz can) broth, beef & low salt
  • 3 Tbsp cornmeal (optional thickener)
preparation
  1. Peel and coarsely chop yellow onions …
  2. Peel and mince garlic cloves …
  3. Trim, divide and cube marbled beef chuck into 1/2 - inch cubes …
Large Skillet (Paella Pan):
  1. Over (Medium) setting warm rendered beef fat …
  2. Add onions and garlic …
  3. Cut back to (Low) setting …
  4. Cook, stirring occasionally, for app. twenty (20) minutes or ’til tender …
Meanwhile …
Dutch Oven (Saucier):
  1. Heat over (Medium) setting …
  2. Add beef cubes
  3. Season lightly with salt
  4. Cook, stirring frequently, until beef is no longer pink and juices run clear; approximately twenty (20) minutes.
    (NOTE: … if beef is very lean, it may stick slightly. If this happens, add olive oil.)
preparation
  1. Combine Large Skillet contents with / into Dutch Oven contents
  2. Stir in chile powder, cumin, oregano and cayenne pepper.
  3. Cook for approximately five (5) minutes, stirring frequently.
  4. Add broth; bring to boil.
  5. Reduce heat to (Low) setting.
  6. Simmer for one and one-half (1-1/2 ) hours, adding water as necessary if thickening too rapidly.
  7. Stir occasionally.
Baked Apple Crumble; (Kellner & Rosenblatt; 1995; p. 346) complements, beautifully!
Tips
left NOTE: To further thicken, or to bind any surface fats, stir in the optional cornmeal and simmer the chili for another five (5) minutes. right
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