A Note from Miss Kay■ Makes 8 servings
2 tablespoons vegetable oil
12 ounces ground beef
12 ounces ground pork
2 pounds trimmed chuck roast, cut into 1-inch cubes
2 large onions, chopped (about 6 cups)
3 garlic cloves, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons salt, or to taste
3 cups beef broth
1 can (28 ounces) fire-roasted diced tomatoes
2 cans (15 ounces each) pinto beans, drained and rinsed
2 tablespoons cornmeal, masa harina, or corn flour
1/4 cup water
Grated cheese, such as cheddar or Monterey Jack, and sour cream, for serving
1. In a Dutch oven, heat the oil over medium-high heat. Add the ground beef and pork and cook, stirring often, until the meat is browned with no traces of pink, about 10 minutes. Scrape into a large bowl.
2. Working in batches, add the chuck roast to the pot and cook, turning as needed, until the pieces are seared and browned on all sides. Add to the bowl with the ground meats.
3. Add the onion to the Dutch oven and cook, stirring often, until tender, about 5 minutes.
4. Add the garlic, chili powder, cumin, oregano, and salt and cook, stirring constantly, for 2 minutes. Reduce the heat if the spices begin to scorch.
5. Stir in the broth and tomatoes. Return the browned meats to the pot. Cover and simmer, stirring occasionally, until the cubes of chuck are very tender, about 1 hour.
6. Stir in the beans. Return to a simmer. In a small bowl, whisk together the cornmeal and water. Add the cornmeal mixture to the pot, stir well, and simmer until the chili thickens slightly, about 30 minutes. Check the seasoning.
7. Serve hot, topped with the cheese and sour cream.
A Note from Miss Kay
Chili always tastes best when made a day ahead, refrigerated overnight, and reheated the next day.