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Texas Red Chili

    2 tablespoons vegetable oil
    2 large onions, coarsely chopped
    5 cloves garlic, crushed
    2 to 2 1/2 pounds lean boneless beef, cut into 1/2-inch cubes
    3 tablespoons Gebhardt chili powder
    1 tablespoon paprika
    1 teaspoon crushed dried hot peppers
    2 teaspoons cumin
    2 teaspoons Mexican oregano
    1 cup hot water
    1 teaspoon salt
    1 to 2 tablespoons Masa Harina

    In a large Dutch oven heat the oil over medium heat. Add the onions and garlic
    and sauté until very lightly browned. Add the beef cubes in several batches
    and brown on all sides. When all the beef is browned, add all remaining
    ingredients except the Masa Harina. Bring to a simmer, then cover and cook
    over low heat for 3 to 4 hours until the meat is very tender. If too much of the
    liquid cooks away, add some more hot water during the cooking. Adjust salt
    and chili powder, adding more to taste if desired.

    To thicken the chili, mix the Masa Harina with a little cold water, then add this
    to the chili while it is still simmering. Cook the chili 10 to 15 minutes longer.

    Serve the chili in bowls with saltines and cooked pinto beans on the side.


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