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Texas Chuckwagon Chili



Yield: 6 Servings

US MEASUREMENTS ================
3 lb lean chuck roast,cut in
1 1/4-inch cubes
6 T chili powder
3 T oregano,Ground
6 cl garlic,minced
3 T cumin,Ground
1 T cayenne pepper,or to taste
1 1/2 qt water
2 t salt
1/3 c masa,or cornmeal
1/3 c water (additional)
UK MEASUREMENTS ================
1 1/3 Kg lean chuck roast,cut into
1 1 cm cubes
50 g chili powder
20 g oregano,Ground
6 cl garlic,minced
25 g cumin,Ground
15 g cayenne pepper,or to taste
1 3/8 l water
10 g salt
50 g masa,or indian meal
75 ml water (additional)


Trim fat from edges of roast. Render enough fat from trimming to cover the bottom of a cast-iron Dutch oven. Remove pieces of fat. Sear the meat in the hot fat. Cook until meat loses color and most of the water given up by the meat during cooking has boiled off.
Add chili powder, oregano, garlic, cumin, and cayenne. Stir to coat meat.Add water to a level even with the meat; stir well. Bring liquid toa boil, reduce heat, and simmer, covered, 1 to 1 1/2 hours, or until meat is tender. Stir occasionally and add more water if necessary.
Add salt to taste. Make a thick paste by stirring additional water into masa. Stir to remove lumps. Gradually add to chili, stirring to prevent lumps. Simmer chili, uncovered, 30 to 45 minutes longer to thicken and reduce stew to desired consistency. Adjust seasoning as desired and serve.













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