Chuck Wagon Chili
ItalianBeefAdvanced120 minBy Northstar
Ingredients
Servings
4
- 3 each lb. beef chuck roast, cut into small stew-size chunks (including fat)
- 6 each T. chili powder
- 3 each T. ground oregano
- 6 clove garlic, minced
- 3 each T. ground cumin
- 1 each T. cayenne (less if you don’t like it really hot)
- 0 each to 2 qt. water
- 1/3 each C. Masa Harina or cornmeal
Instructions
- 1
Using some of the fat, render fat for browning rest of meat.
- 2
Brown meat in a cast-iron Dutch oven.
- 3
Add chili powder, oregano, garlic, cumin and cayenne.
- 4
Stir to coat meat.
- 5
Add water and stir.
- 6
Bring liquid to boil and simmer, covered, for 1 to 11/2 hours.
- 7
Make a thick paste of Masa Harina or cornmeal and add to chili.
- 8
Stir to prevent lumping.
- 9
Remove lid and simmer 30 to 45 minutes longer (more if you like) to thicken and reduce stew to desired consistency.
- 10
Note: You may need to cut down on the seasonings to suit more tender, non-Texas palates.
Tags
soupgreekgod-bless-texas