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TEXAS SESQUICENTENNIAL CHILI




Source of Recipe


the web


List of Ingredients




1 lb. stew meat, cubed
1 lb. chili grind beef
1 (8 ounce) can tomato sauce
2 Tbp. masa harina
1 onion, finely chopped
1 fresh jalapeno, finely chopped (discard seeds)
4 Tbs. chili powder
3 Tbs. cumin, divided


Recipe



Sauté onion and jalapeno in a little margarine, till they are soft. Add meat and brown it right in with the vegetables. When browned, add tomato sauce and two cans of water. Stir in chili powder and two tablespoons of cumin. Lower heat and cover. Let simmer about two hours, till meat is tender. Add water if necessary and stir occasionally to keep from sticking. Add salt and adjust spices to taste. Thirty minutes before serving, make a thin paste of the masa harina and a little water. Stir into the chili to "smooth" the liquid. Twenty minutes before serving, add the last tablespoon of cumin to give that fantastic aroma.