Recipe 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
Recipe method
- 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.
Other tex mex recipes:
Chuck wagon chili recipe
|
