Texas Chili 2
- 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
- When preparing the meat, remove as much fat as possible.
- 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.
- Add chili powder, oregano, cumin and salt; cook slowly for 1 hour more, stirring
- 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