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Recipe Source: cdkitchen.com
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Texas Chuck Wagon Chili
Category: SOUP&STEWS
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Serves/Makes: 6
Ready in: 2-5 hrs
- 3 pounds beef chuck roast, cut into small stew-size chunks (including fat)
- 6 tablespoons chili powder
- 3 tablespoons ground oregano
- 6 cloves garlic, minced
- 3 tablespoons cumin
- 1 tablespoon cayenne (or to taste)
- 1 1/2 quart water, more as needed
- 1/3 cup Masa Harina or cornmeal
Using some of the fat, render fat for browning rest of meat. Brown meat in a cast-iron Dutch oven. Add chili powder, oregano, garlic, cumin and cayenne. Stir to coat meat. Add water and stir. Bring liquid to boil and simmer, covered, for 1 to 1 1/2 hours. Make a thick paste of Masa Harina or cornmeal and add to chili. Stir to prevent lumping. Remove lid and simmer 30 to 45 minutes longer (more if you like) to thicken and reduce stew to desired consistency.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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