REAL-DEAL CHILI

2 slices bacon, cut in 1/4-inch pieces
2 pounds ground chuck
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
3 cups water
2 tablespoons masa harina (fine cornmeal)
1 1/2 tablespoons cider vinegar
TOPPINGS (OPTIONAL, FOR SERVING):
chopped onion
grated cheddar cheese
chopped jalapeno chiles
sour cream
lime wedges

In a Dutch oven, cook the bacon over medium heat until just beginning to brown, about 4 minutes.

Add the ground beef, onion, garlic, paprika, cumin, oregano, cayenne, and salt. Cook stirring occasionally and breaking up the meat with the side of the spoon, until the beef is browned throughout, about 10 minutes.

Stir in the water, masa harina, and vinegar, and bring to a boil. Reduce the heat; simmer, stirring occasionally, until liquid thickens, about 20 minutes. If the chili is dry, add a bit of water to make it soupy again.

Serve with bowls of toppings, as desired.

Servings: 4
Source: Everyday Food Magazine, Issue #1, January/February 2003