Recipe Details
Ingredients (yields Serves 4 servings)
- 2 tablespoons fine cornmeal, or masa harina
- 1/2 teaspoons cayenne pepper
- 1 1/2 tablespoons cider, or other vinegar
- 1 1/4 teaspoons salt
- Chopped jalapeno
- 1/2 teaspoons pepper
- 2 pounds ground beef chuck
- Chopped onion
- 2 slices bacon, cut crosswise into 1/4-inch pieces
- Grated cheddar cheese
- 1 onion, coarsely chopped
- Lime wedges
- 3 garlic, chopped (1 1/2 tablespoons)
- Sour cream
- 2 tablespoons paprika
- 3 cups water
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
Cooking Instructions
For cooking instructions, please visit marthastewart.com
Public Comments (3)
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sarahkfullerton
February 6th, 2010
I'm never going back to my old recipe. The cumin and cornmeal give it an extra punch. I took the advice of the others and used steak (boneless chuck roast - about 3 lbs, but once I trimmed it probably 2 lbs). Definitely add the red beans and the can of tomatoes (I used diced). One slice of lime per bowl is plenty.
paul
February 5th, 2010
We added a can of crushed tomato and beans to extra tang and body.
kate
February 4th, 2010
We used regular stew meat instead of ground beef. A little extra work but it makes it so much more hearty.
We also roasted the jalapeno on our gas burner. It added a great smoky hot flavor to the chili. Also since our kids can't handle the heat, we diced the jalapeno and used it as a topping instead of directly in the chili.
Easy on the lime. And, of course, must eat with corn bread.