CONTEST MAIN DISH: Chili Con Carne

CHILI CON CARNE
An original recipe by BumbleBeeBoogie

1 pound dried beans (kidney, pink or pinto) or use canned beans, drained*
6 cups water
2 pounds ground beef chuck
2 large onions, chopped
2 garlic cloves, peeled and minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chili powder (for mild chili); or 2 or 3 teaspoons (for hot chili), to taste
1/4 teaspoon crushed dried red pepper flakes
1 teaspoon paprika
1 bay leaf
1 teaspoon EACH ground cumin and oregano
1 tablespoon brown sugar
1 teaspoon Dijon mustard
2 - 16-ounce cans chunky tomatoes, with juice
3 tablespoons cornmeal and 3 tablespoons water
Optional 1/3 cup grated cheddar cheese

Step #1: Wash beans, cover with water in a large pot, bring to a boil, cover and let stand 2 hours. Drain. Add fresh water to cover the beans and simmer over low heat until tender, about 2 hours.

*If using drained canned beans, start with step #2.

Step #2: Brown the ground beef in a large skillet. Pour off some of the fat. Add the onions and cook until softened; add the minced garlic and cook 2 more minutes. Add the cooked beans and remaining ingredients (except the cornmeal and water.) Simmer uncovered for about 1-1/2 hours, stirring occasionally. In a small bowl, stir together the cornmeal and water; add to the chili to thicken. Serve with the optional grated cheese sprinkled on top of the hot chili con carne.

Serves 12.