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Senator Danforth's chili

Time 2 hours 40 minutes
Yields Serves 12
Senator Danforth’s chili
1

In a large, heavy pot, heat 3 tablespoons oil over high heat until hot. Add the meat and sear until the pieces are lightly browned on all sides, 5 to 7 minutes, stirring constantly. Transfer the meat and their juices to a large bowl.

2

Heat the remaining 2 tablespoons oil in the pot. Add the onion and garlic; saute until the onion is wilted but not browned. Stir in the chili powder, oregano, cumin and red pepper flakes; mix well until the onions are coated. Add the beef broth, tomatoes, tomato paste, salt and sugar, mixing well. Break up the tomatoes with a spoon.

3

Return the meat and its juices back to the pot. Stir to combine, cover and simmer gently for 1 hour. Uncover and continue to simmer for 40 to 50 minutes. Add the beans and remove from heat. Cool, cover, and refrigerate overnight.

4

To serve, bring slowly to a simmer and cook until heated through, stirring occasionally. Thicken with cornmeal as desired.

Adapted from “How to Eat Like a Republican: Or, Hold the Mayo, Muffy -- I’m Feeling Miracle Whipped Tonight” by Susanne Grayson Townsend.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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