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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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