SAM HUDDLESTON'S CHILI

2 tbsp whole cumin, toasted*
2 medium onion, diced
3 garlic cloves
vegetable oil
3 1/2 lb lean beef, cut in 1/2-inch cubes
2 tbsp paprika
6 tbsp chili powder
water (as needed)
salt (to taste)
cracker meal or browned flour (for thickener)

In a skillet, slightly toast the whole cumin. To wake up the flavors crush them with a rolling pin.

Saute onion and garlic in a little oil until transparent.

In same skillet, add a little more oil and sear meat until it has a grayish color.

Put cumin, onion, garlic and meat in a large vessel. Add paprika and chili powder, stirring to mix all ingredients, as you add enough water to cover. Simmer for about 1 1/2 hours, adding salt to taste after the chili has cooked somewhat.

Make a paste of the cracker meal or browned flour by mixing with a little water. About 10 minutes before chili is ready, stir in this thickener, and cook until chili is thick.

*Powdered cumin may be substituted, but do not toast.

Note: Sam Huddleston is the author of the Tex-Mex Cook Book

Servings: 6
Source: The Great American Chili Book by Bill Bridges