ALCATRAZ CHILI (recipe)...MADE GOOD SO YOU STAY

Here's a rich and hearty, California Old School, Chili. Plain and simple..serve with steamed rice, and cooked beans

serves 6-8


1 stick butter ( used to be lard or suet)
3 pounds stewing beef,cut into bite sized cubes, fat removed.
6 cloves garlic smashed and minced
6tbsp chili powder
OR 3 chipotle peppers minced and 2 tbsp adobe sauce
2tbsp dried oregano
2tbsp crushed cumin seed (crush in spice grinder or mortar and pestle)
salt & pepper to taste
1 tsp cayenne
hot sauce to taste
8 cups water
1/2 cup white cornmeal

In a Dutch oven or heavy bottomed saucepan, melt the butter and add the meat in batches, browning well on all sides.
Add the garlic, herbs and spices, and saute 3 mins.
Cover with water and bring to boil, then simmer 1 1/2 - 2 hours lidded.
Skim off any scum after 40 mins and fat.
When meat is tender, add the cornmeal and continue to cook uncovered for 30 mins, stirring occasionally.


Serve in warm bowls

This is great with cornbread

if you don't make enough you'll end up singing the Jailhouse blues!

Variations:
Add more vegetables I made this yesterday and added yams, fresh tomatoes, chopped cilantro, pinto beans, orange and yellow Bell Pepper, and it is fabulous also used yellow cornmeal instead of white..check out the Photo below