Harry's Chili

Serves: 6

Catharine Rutherford

1 January 1970

Based on User reviews:

56

Spice

45

Sweetness

51

Sourness

39

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1 cup

Virgin Olive Oil (extra)

1 cup

Balsamic Vinegar (good)

1

Garlic (head of, peeled and smashed)

680 g

Lean Beef (cubed,)

680 g

Pork (ground, lean)

1

Chili Powder

1

Cayenne Pepper

1

Paprika

1

Ground Cumin (x2)

1

White Pepper

1

Black Pepper

1

Cinnamon

1

Salt

1 cup

Honey

1 cup

Corn Flour (maize or)

1

Cilantro (pinch of finely chopped)

1

Corn Tortilla Chips

1

Sharp Cheddar Cheese (small handful of shredded extra)

1

Avocado (heaping tbsp of diced, ripe)

1

Sour Cream (dollop of)

1

Sprinkle (of chopped scallion)

Directions:

1

In a large pot or cast-iron kettle, over medium-high heat, saute the first eight ingredients and all of the spices and a sprinkling of salt until the onions, garlic, and peppers are soft and the meat is just browned

2

Add the tomatoes, wine, beer, molasses, and honey

3

Bring to a boil, then reduce heat and simmer uncovered for 1 1/2 to 2 hours, or until total liquid volume has decreased by about 20%, stirring frequently (IMPORTANT TO STIR FREQUENTLY!)

4

Add the cilantro, flour, and some more salt and some freshly ground black pepper, stirring to thicken and distribute evenly

5

Simmer for another 20 minutes

6

Ladle into bowls, top with the prescribed topping, and serve with plenty of tortilla chips