3 lbs. ground beef 1 1/2 lbs. onions, 1/4 dice 2 oz. garlic, minced 1 oz. oregano (Mexican, if possible) 5 Tbsps. chili powder 2 tsps. cumin 2 ea. jalapeÒo peppers, 1/4" dice 2 ea. large red bell peppers, 1/4"dice 1 can black beans (32 oz.) 1 can pinto beans (32 oz.) 1 can hominy (32 oz.) 2 cans diced tomatoes (32 oz. each) 1 Tbsp. cocoa powder 1/2 cup Worcestershire sauce 1/4 cup molasses 3 oz. tomato paste 2 oz. red wine vinegar as desired cornmeal to taste salt and pepper 1 lb. corn kernels
Brown ground beef in a large heavy-bottom stockpot. Drain off most of the grease, leaving enough in pan to sautè vegetables and spices. Add chili powder to pot and sautè briefly. Add onions, jalapeÒo, red bell pepper, oregano, cumin and garlic and continue to sautè until onions are translucent.
Add all canned items without draining, cocoa, Worcestershire sauce, molasses, tomato paste and vinegar. Bring to a simmer and let cook for 30 minutes. Adjust thickness of broth by mixing in cornmeal as desired.
Season to taste with salt and pepper. Add corn kernels and bring back to a simmer before serving.
Recipe from Executive Chef Stan Walker, Rush University Medical Center, Chicago, IL.
