My Chili

Heat the oil in a 5 quart pot and brown the meat on high heat, in small batches until it is all darkly browned (really dark and crisp, but not burnt- be careful) – reserve each batch in a bowl to collect the juices.

Remove final batch of meat and reduce heat to medium-low.

Add onions and garlic and stir fry until onions begin to caramelize – you will notice that the burned pieces of meat will begin to loosen from the bottom of the pan (this is a very good thing).

When onions are fully cooked (not crisp, but caramelized) return the meat and any juices that collected in the bowl, to the pan.

Dump in tomatoes, beans, pureed sundried tomatoes and their oil, spices*, olives and their liquid and then the spring water.

*NOTE*regarding red hot chili powder: I used 3/4 teaspoon, but I like it hotter than not- Please use your discretion with this ingredient.

*NOTE*regarding the McCorkick's chili powder: the McCormick’s chili powder is not hot, but if you are concerned, start with less than my recommended 3 tablespoons and add as you see fit.

Give the chili a good stir and cover pot (crack the lid just a little to allow steam to escape and cook over low heat for about 3 to 4 hours).

Stop by to give the chili an occasional good stir.

After this cooking period, put a little of the sauce in a dish and taste – it is at this time that I decide how much brown sugar to add- I usually add about 1 heaping tablespoon- mix thoroughly.

The cornmeal is the last step – I add this to thicken it a bit, depending on how liquid your chili is at this point, add a little at a time, up to 2 tablespoons and mix thoroughly.

Please note that I do not add salt, as I think the olives and their liquid takes care of this, but you may prefer it saltier, so by all means salt away if that is the case.