My Perfect Chili

It has taken me YEARS and many inferior bowls, but here it is- my perfect chili recipe. Perfect in my eyes, anyway. Boldly seasoned, deliciously rich, perfect for baked potatoes, hot dogs, Frito pies, or a big old bowl and spoon. My perfect chili is tomato-ey, free of beans and exactly what I want on a brisk fall day.

My Perfect Chili

2 tbs olive oil

2 pounds ground beef

1/2 tsp onion powder

1/4 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1 1/2 - 2 tbs chili powder

2 tsp cumin

1/4 tsp dried oregano

1/4 tsp cayenne pepper

1/4 cup tomato paste

15 oz can tomato sauce

2 cups water (or chicken stock or beef stock)

2 tbs cornmeal (optional, for thickening)

In large pot or dutch oven, brown meat over medium heat in oil. Drain off some of the fat. Add spices and let toast for about a minute, stirring often. Add tomato paste and incorporate fully. Add tomato sauce and water (I just fill up the empty can with water). Bring to a boil, reduce heat to a simmer and cover. Cook, stirring occasionally for about an hour. After an hour, add cornmeal, if desired, and cook an additional 10 minutes.