4 pounds chuck, cut into inch cubes or ground
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 tablespoons homemade chili powder
1 can Rotel tomatoes with chiles
2 to 6 generous dashes of Tabasco sauce
2 tablespoons masa harina, optional
Cook s note: To make homemade chili powder, combine 1 cup Ancho Powder, 1 teaspoon dried Mexican oregano, teaspoon garlic powder, and teaspoon ground cumin. Store in an airtight container.
In a large skillet over medium-high heat, saute meat, onion, and garlic until lightly colored. Add oregano, cumin, chili powder, tomatoes, Tabasco, and 2 cups hot water. Bring to a boil, lower heat, and simmer for 1 hour. Skim off fat while cooking. Salt to taste. If you wish to thicken chili, add a little warm water to the masa harina in a mug until it forms a lump-free slurry. Add this a little at a time, stirring vigorously, until chili reaches desired thickness. Serve hot with rice, tamales, over tortilla chips, on hamburgers, or out of a bowl.
Yield: 8 servings
Source: Texas Cowboy Cookbook by Robb Walsh
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