Chuck wagon chili

Ingredients:

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
1 1/2 to 2 qt. water
1/3 C. Masa Harina or cornmeal

Preparation:

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 boil and simmer, covered, for 1 to 11/2 hours.
Make a thick paste of Masa Harina or cornmeal and add to chili. Stir to prevent lumping.
Remove lid and simmer 30 to 45 minutes longer to thicken and reduce stew to desired consistency.