BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHILI WITH MEAT from our FRESH MENU

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Served every summer, this is one our customers really like. We often make it with just meat and it can be made with just beans.

Ingredients:

  • 5 cups dried red beans, soaked overnight

  • 5 pounds chuck eye roll, diced
  • 4 carrots, diced
  • 4 stalks celery, diced
  • 2 onion, diced
  • 1 bulb garlic, sliced
  • 3 jalapenos, cleaned, seeded, left halved
  • 1 tablespoons cayenne
  • 1 tablespoons chili powder
  • 1 ½ tablespoons garlic powder
  • 1 ½ tablespoons onion powder
  • 2 teaspoons dry mustard1 TBS cumin
  • 1 tablespoons paprika
  • 2 teaspoons thyme
  • 1 tablespoons oregano
  • 3 tablespoons cornmeal

Method:

Cook beans until tender; remove and chill. Sear chuck in a small amount of vegetable oil; sear in batches and remove; place vegetables in pan and saute until aromatic and fond is removed; add seasoning and cook 3 minutes; add tomatoes and bring to a boil; add seared meat and bring back to a simmer; cover and cook approximately 90 minutes or until tender; add beans and cornmeal; cook an additional 30 minutes to blend flavors; adjust seasonings.






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