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Texas Chuck Wagon Chili

the.instructor's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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