Eyepoke Chili

Not cowpoke, eyepoke chili. A dougthecook original.

Ingredients

• 1 pound chuck roast, chopped into 3/4 inch squares
• 2 TBL peanut oil
• 2 jalapeno chiles, seeded and chopped
• 1 stalk celery, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 TBL chili powder
• 1 TBL ancho chile powder
• 2 tsp dried cumin
• 1 tsp dried Mexican oregano
• 2 cups Roma tomatoes, chopped
• 2 cups cooked red beans, drained
• 2 TBL cornmeal (thickener)
• Pinch cayenne pepper
• Sea salt and ground black pepper, to taste

Preparation

Mix together chili powders, cumin, cayenne pepper, and oregano.

In a Dutch oven heat peanut oil over medium heat. Add onions, peppers and garlic, lower the heat and cook until softened, about 5 minutes. Remove and set aside.

Add ground chuck and break it up as it cooks so it is completely gray. Drain out fat.

Stir in the powder (except 2 tsp) and cook for one minute. Add back vegetables.

Add tomatoes. Add enough water to cover. Cover and low simmer for 1 1/2 hours. Add cornmeal and simmer 1/2 hour. Add beans, remaining powder and simmer 5 to 6 minutes longer or until heated through. Season with salt, pepper.

6 Servings