Shelly's Recipe

TEXAS CAMPFIRE CHILI

Category: Chili

1 1/2 lbs trimmed chuck, cut into 1/2 inch cubes
1 medium onion, chopped
1 clove garlic, minced
2 cups spicy tomato juice
1 cup beef broth
1 tsp Worcestershire sauce
2 tbsp chili powder
1/2 tsp salt
1/4 tsp black and cayenne peppers
1 tbsp masa and water

Brown meat and onion; drain. Add remaining enbredients except masa and water and simmer over low heat at least 2 hours, stirring occasiona and adding additional tomato juice if it becomes to thick.

Combine masa and water and whisk until smooth. Add to bubbling chili and continue cooking for 15 minutes or unitl thickened. Garnish with cheese, sour cream, and fresh sliced jalapenos.