Elswet's Homemade Chili, Southern Style

Ingredients

• 3 lbs ground beef
• 111 ounces chili beans

• 3 (28 ounce) cans tomatoes, diced
• 6 garlic cloves, peeled, mashed but whole
• 4 large onions, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• 3 tablespoons chili powder
• 1/2 tablespoon oregano
• 3 sprigs fresh thyme
• 6 leaves fresh sage
• 1 tablespoon ground cayenne pepper
• 2 teaspoons ground cumin
• 1/2 cup masa harina flour, finely ground
• 1 tablespoon salt
• 2 tablespoons pepper, coarsely cut
• 4 cups water

Directions

1. 1

   In a large stock pot, brown the ground beef seasoned with 1 teaspoon salt, 1 teaspoon pepper. When browned, you can either drain the grease and begin again with 3 tablespoons of oil, or use the grease. Remove beef and set aside for later, or use large skillet for next step.

2. 2

   Saute garlic, onion, bell pepper, and celery until opaque [not clear, but not solid white, either]. Add beef [or add TO beef if using a skillet]. Stir well. Add chili beans, tomato, and water, remainder of spices and herbs.

3. 3

   Simmer over medium-low [or just high enough to keep it bubbling lightly] for two hours, stirring occasionally.

4. 4

   After two hours, add beef and return to a light boil. Using a large measuring cup with handle, dip out 1 cup of the hot juice from the pot. Add in the Masa, stirring constantly to prevent lumping. When mixed into a smooth paste, SLOWLY spoon the mixture into the pot. Stir WELL to ensure no lumps.

5. 5

   Return to boil and cook an additional 30 minutes.

6. 6

   Let stand an hour before serving. Reheat and serve hot with grated cheese, parsley flakes, and cornbread.