Texas Chuck Wagon Chili
|Beef chuck roast||3 Pound, cut into small stew size chunks|
|Chili powder||6 Tablespoon|
|Ground oregano||3 Tablespoon|
|Garlic||6 Clove (30 gm), minced|
|Ground cumin||3 Tablespoon|
|Masa harina/Corn meal||1⁄3 Cup (5.33 tbs)|
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 a boil and simmer, covered, for 1 to 1 1/2 hours.
Make a thick paste of masa or cornmeal and add to chili stew.
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.