Chi Town Chili - RC Week 4

Another week, another chili.  Happy to say this one was very, very good.  Different from Martha's a few weeks ago which was nice (although I'm still claiming Martha's as my fav for now).

2 tbsp olive oil
1 1/2 lb ground beef
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/2 tsp cumin
2 tsp paprika
1 tbsp chili powder
1/2 tsp black pepper
Dash sea salt & red pepper flakes
4 cups beef stock
1 cup tomato puree

Thickener:
2 tbsp flour
2 tbsp cornmeal
1/3 cup warm water
15 ounces beans, rinsed & drained

In non-stick saucepot, heat oil and brown your beef.  Drain the meat then return to pot.  Add all remaining ingredients (but not the thickener ones).  Bring to boil then reduce to slow simmer for 45 minutes.  Mix the flour and cornmeal with warm water until it forms a smooth paste.  Add to the pot and stir to combine.  Add beans and let chili cook for another 15 mintues.  Serve.

I used some whole wheat egg noodles as a base so I wouldn't get strange looks from the kids when I passed them a bowl of wet meat.

Garnish thief!

You know it's good chili when you eat it all even though the dog probably licked a bit of it when he stole the cilantro.