Texas Campfire Chili

  1. 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. 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.
    2 Tbsp. chili powder
  1. Brown meat and onions; drain.
  2. Add all ingredients, except masa and 1 Tbsp. water, and simmer over low heat for 2 hours, adding more tomato juice if needed.
  3. Combine 1 Tbsp. masa with 1 Tbsp. water. Whisk until smooth.
  4. Add to bubbling chili and continue cooking for 15 minutes or until thickened.
  5. Recipe by the Texas Beef Council

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases