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Texas Chuck Wagon Chili

the.instructor's picture
  Beef chuck roast 3 Pound, cut into small stew size chunks
  Fat 2 Tablespoon
  Chili powder 6 Tablespoon
  Ground oregano 3 Tablespoon
  Garlic 6 Clove (30 gm), minced
  Ground cumin 3 Tablespoon
  Cayenne 1 Tablespoon
  Water 2 Quart
  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.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3384 Calories from Fat 1809

% Daily Value*

Total Fat 202 g311.1%

Saturated Fat 43.7 g218.6%

Trans Fat 0 g

Cholesterol 1225.5 mg408.5%

Sodium 1467.2 mg61.1%

Total Carbohydrates 129 g43%

Dietary Fiber 56 g223.9%

Sugars 10.2 g

Protein 400 g799.5%

Vitamin A 720.7% Vitamin C 168.3%

Calcium 138.7% Iron 260.9%

*Based on a 2000 Calorie diet

Texas Chuck Wagon Chili Recipe