Recipe : My Chili Creation

This recipe is one I put together after reading several chili recipes online... I took what sounded like the best parts of each one, put them together, tweaked things a bit and voila!  And now I'm going to be really generous and actually share it... even though this is one that I really ought to keep a secret.  LOL

Chili

vegetable or olive oil

4 cloves garlic, minced

2 onions, chopped

1 medium bell pepper, chopped

1 cup sliced fresh mushrooms (or use 1 can)

2 lbs ground meat (beef, pork, turkey, chicken, sausage or a mix)

salt and black pepper

1 can diced tomatoes (13 to 16 oz)

1 6-oz can tomato paste

1 can beef broth

1 can dark beer (optional)

2 16-oz cans kidney beans

2 16-oz cans black beans (or use 4 cans kidney beans)

1 cup corn kernels (fresh, frozen or canned, optional)

3 tbsp chili powder or flakes

2 tbsp ground cumin

1 tbsp cocoa

1 tsp oregano

1 tsp cayenne (optional)

1 tsp coriander (optional)

2 tsp paprika

4 tsp Worcestershire sauce

1/4 cup white or brown sugar

1 tsp cornmeal

1 tsp flour

1/4 cup water

Put 4 tbsp oil in a large pot.  Add garlic, onions and peppers and cook until onions are nearly transparent.  Add mushrooms and cook a little longer.

In a frying pan, cook the meat with a bit of oil.  Add salt and pepper to taste.  Cook until meat is done.  

Drain off undesired liquid from the pan (keep a bit).  Add the meat and the canned tomatoes to the pot with the cooked vegetables.  Simmer for five minutes.

Add the tomato paste and beef broth to the pot.  Stir, and cook for two more minutes.

Add the beans and continue to stir.  

Add seasonings.  Bring to a boil, then reduce heat and simmer for one hour.  Add sugar and simmer for an additional 30 minutes.

In a small bowl, mix cornmeal, flour and water.  Stir into chili and simmer for another 20 minutes.

Serve hot.