Savory Beef Recipes
The Real McCoy - (Chili)

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

• 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)

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 …

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 …

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.)

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.