Chuck Wagon Chili
2 tbsp canola oil
3 lb. beef
chuck roast, cut into small stew−size chunks (including fat)
6 T. chili
powder
3 T. ground
oregano
6 cloves
garlic, minced
3 T. ground
cumin
1 T.
cayenne (less if you don’t like it really hot)
1 1/2 to 2
qt. water
1/3 C. Masa Harina or cornmeal
Brown meat
in a cast−iron Dutch oven, or heavy pot.
Add chili
powder, oregano, garlic, cumin and cayenne. Stir to coat meat.
Add water
and stir. Bring liquid to boil and reduce to simmer, cover and cook for 1 to 11/2 hours.
Make a thick paste of water and masa harina or cornmeal and add to chili. Stirring
constantly to prevent lumping. Continue cooking 10 minutes more.
Remove lid
and simmer 30 to 45 minutes longer (more if you like) to thicken and reduce stew to desired consistency.
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