Texas Chili VII

  1. Olive oil
    1 (3 lbs.) chuck roast, cut into 1-inch cubes
    3 onions, minced
    5 cloves garlic, minced
    1/4 cup chili powder
  2. 2 teaspoons cumin
    2 tablespoons Masa Harina
    1 jalapeño pepper, minced
    1 teaspoon oregano
    Cheddar cheese, shredded
  1. When preparing the meat, remove as much fat as possible.
  2. Heat olive oil to smoking in a heavy kettle and add meat. Cook until meat is light colored.
  3. Add onions and garlic. Add 2 to 3 cups water to cover and mix. Bring to a boil, then cover and simmer for 1 hour.
  4. Add chili powder, oregano, cumin and salt; cook slowly for 1 hour more, stirring occasionally.
  5. Stir Masa Harina into 1/4 cup of cold water. Add to chili.
  6. Add jalapeño peppers. Continue to cook until the chili thickens, about 10 to 15 minutes, stirring frequently to avoid sticking.

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