Oklahoma Chili

Photo: flickr user digitalnomad

Ingredients

3 cups chopped onion

1/4 cup cooking oil (peanut is best flavor)

1 tablespoon (or more) minced garlic

3 lbs. ground meat: use a mixture of beef, pork, 2 beef bouillon cubes dissolved in 2 cups

1/4 cup chili powder

1 tablespoon ground cumin

1 tablespoon dry cocoa powder

1/4 cup paprika

1 tablespoon dried oregano

2 tablespoons red pepper flakes, to taste

1 bay leaf

1 (28 oz.) can crushed tomatoes

Salt and black pepper to taste

1/4 cup balsamic or cider vinegar

Flavor ed vinegars

Chopped green onions

Chopped green peppers

Chopped jalapeno peppers

Chopped roasted red pepper

Chopped black or green olives

Shredded Cheddar cheese

Sour cream

Preparation

TOPPINGS:

Heat oil and cook onion in a large pot for 5 minutes without browning. Add garlic and meat and stir until meat is no longer pink. Add water (with bouillon dissolved) and boil 10 minutes. Drain mixture, saving liquid. Degrease liquid and return all ingredients to pot. Add all ingredients except vinegar and simmer for 1 to 3 hours. Add vinegar and serve.

This is a large recipe, but it allows for leftovers which are always better a day or two later.

The best seasoning includes a variety of dried chilies (Ancho, Serrano, Chilpolte) reconstituted in warm water and chopped in the place of the crushed red peppers. Different chilies heat different parts of the palate and give a warmth that the crushed red peppers only hint at.

Good served with pinto beans and cornbread. In Oklahoma, there are chili cookoffs and amazingly heated controversies over wheather "real" chili has (e.g.) beans, tomatoes, bell peppers, etc.

And, just as "real" bouillabaisse must have rascasse, "real Oklahoma chili" must include armadillo.