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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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