Texas Chili 2

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  • Olive oil
  • 1 (3 pound) chuck roast, cut into 1-inch cubes
  • 3 onions, minced
  • 5 cloves garlic, minced
  • 1/4 cup chili powder
  • 1 teaspoon oregano
  • 2 teaspoons cumin
  • 2 tablespoons Masa Harina*
  • 1 jalapeno pepper, minced
  • Cheddar cheese, shredded


  1. When preparing the meat, remove as much fat as possible.
  2. Heat olive oil to smoking in a heavy kettle and add meat. Cook until meat is light colored. Add onions and garlic. Add 2 to 3 cups water to cover and mix. Bring to a boil, then cover and simmer for 1 hour.
  3. Add chili powder, oregano, cumin and salt; cook slowly for 1 hour more, stirring occasionally.
  4. Stir Masa Harina into 1/4 cup of cold water. Add to chili. Add jalapeno peppers. Continue to cook until the chili thickens, about 10 to 15 minutes, stirring frequently to avoid sticking.

* Masa Harina, a finely ground white cornmeal, is available in the Mexican section of many supermarkets, but coarse cornmeal, ground in a blender or food processor for several minutes can be substituted.

Per serving: 996 Calories; 57g Fat (51% calories from fat); 62g Protein; 60g Carbohydrate; 197mg Cholesterol; 256mg Sodium

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