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| Texas Campfire Chili |
1-1/2 lbs. trimmed chuck, cut into 1/2-inch cubes
1 medium onion, chopped
1 clove garlic, minced
2 cups spicy tomato juice
1 cup beef broth
1 tsp. Worcestershire sauce
2 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1 Tbsp. masa corn flour
1 Tbsp. water
Brown meat and onions; drain.
Add all ingredients, except masa and 1 Tbsp. water, and
simmer
over low heat for 2 hours, adding more tomato juice if
needed.
Combine 1 Tbsp. masa with 1 Tbsp. water. Whisk until smooth.
Add
to bubbling chili and continue cooking for 15 minutes or
until thickened.
Recipe by the Texas Beef
Council |
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