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Homestyle Chili



Yield: 8 Servings

1/4 c fat,trimmed from chuck
-roast
3 lb beef chuck roast,coarsely
-ground (or cut i)
6 cl garlic
6 T chili powder
3 T cumin,Ground
2 t salt
2 cn enchilada sauce,mild or hot
- 10 ounces ea
1/4 c masa,or cornmeal
1/4 c water


Place the chopped fat from roast in bottom of Dutch oven (preferably cast iron.) Render enough fat to cover the bottom of the pot. Remove browned pieces with slotted spoon. (Note: If you use pre-ground "chili meat" do not add additional fat. There is enough in the meat. Just put the meat in the pot and proceed.)
Add meat and cook until meat loses color. Cook long enough to evaporate the water released by the beef, but do not brown. Add garlic and stir to release aroma. Add chili powder, cumin, and salt to taste. Stir to coat meat with the spices.
Add enchilada sauce and water (you may substitute beef broth for the water) and bring to a boil. Reduce heat, cover, and simmer for 1 hour or until meat is tender. Adjust seasoning.
Add just enough of the additional water to the masa to make a smooth paste. Press out all lumps with the back of a spoon. Gradually, add masa paste to chili, stirring constantly. Cook, uncovered, until thickened and flavors mellow, 10 to 12 minutes more.
Note: If enchilada sauce is not available, use 2 cans (14.5 oz/400 ml each) beef broth. A bit more thickening may be needed. Add cayenne pepper to taste if a hotter chili is desired.













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