Name: My Favorite Chili
Yield: Serves 6 to 8
Ingredients: 3 tablespoons canola or vegetable oil; 2 teaspoons salt, or to taste; 3 tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see Note); 2 teaspoons red wine vinegar; 1 large yellow onion, peeled and finely chopped; 1 (28-ounce) can crushed Italian tomatoes; 2 large cloves garlic, peeled and minced; 2 tablespoons Worcestershire sauce; 1¼ pounds well-trimmed beef round or venison, cut into ½-inch cubes; ¾ pound ground pork; 1 to 2 jalapeño peppers, seeds and membranes removed, and minced; ½ teaspoon cayenne, or to taste; 1 bunch scallions, trimmed and sliced crosswise, including most of the green parts; 3 tablespoons ground chili powder, or to taste; Freshly ground black pepper; 1 (10-ounce) can red kidney beans, rinsed and drained; 2 tablespoons ground cumin; 1 large green bell pepper, seeds and membranes removed, and chopped

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

I’ve been making Southwestern chili since my kids were young. They liked it over baked potatoes with Cheddar cheese. It’s also terrific over rice or with Mini Cast-Iron Skillet Cornbread. I used to make it in huge quantities—sometimes with venison or other game meats—and then froze it in serving-size portions that I defrosted in the microwave.

If you like smoky flavors, add some chipotle chili powder along with the traditional chili powder. I also