Sunday Night Soups: Beef Chili Con Carne With Meat (Gurgling Cod Remix)

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5 lbs lean chuck roast (so called “seven bone” is a good cut—do not be beguiled into buying a cut that is too expensive or too lean)

1/2 cup olive oil

1/2 cup coarse Korean red pepper powder

1/2 cup Quaker oatmeal

2 teaspoons cumin seeds

2 teaspoons dried oregano

10 to 12 garlic cloves, chopped

4 cups beef broth (traditional—I have come to prefer less-salty chicken broth in a box, such as Pacific brand)


Diced onions

Sour cream

Grated cheddar cheese (preferrably Cabot extra-sharp)

1 pound pinto beans

1 large onion

1/2 pound salt pork

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