Chili Con Carne

Overnight chill.

Ingredients

Chili

  • &frac14 cup Chile Paste
  • 4 lbs boneless beef chuck (Cut in to 2″ pieces and trimmed of fat)
  • 1 large onion (finely diced)
  • 4 garlic cloves (minced)
  • 2 TBSP vegetable oil
  • 8 cups chicken stock
  • 2½ TBSP polenta
  • 1 TBSP cumin
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • 2 tsp oregano
  • salt
  • pepper

Garnishes

  • monterey jack cheese (shredded)
  • Scallions (diced)
  • Thick tortilla chips

Directions

  1. Season half of the meat with salt and pepper.
  2. In a dutch oven over high heat add oil and brown only seasoned meat for 6 mins and set meat aside.
  3. Reduce heat to medium-high and add onion and cook for 6 mins.
  4. Add garlic, cumin, cinnamon, all spice, and oregano and cook for 1 min.
  5. Add all meat, chile paste and chicken stock and bring to a boil over hight heat.
  6. Simmer with lid barely ajar for 2 hours and 45 mins, stirring occasionally.
  7. Add polenta and then season with salt and pepper.
  8. For best results let cool overnight in fridge and serve with garnishes.