Texas campfire chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chuck Steak; trimmed and cut into 1/2\" cubes |
| 1 | medium | Onion; chopped |
| 1 | Clove Garlic; minced | |
| 2 | cups | Spicy Tomato Juice |
| 1 | cup | Beef Broth |
| 1 | teaspoon | Worcestershire Sauce |
| 2 | tablespoons | Chili Powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Cayenne Pepper |
| 1 | tablespoon | Masa |
| 1 | tablespoon | Water |
Directions
Brown meat and onions in a skillet; drain. Add garlic, tomato juice, broth, Worcestershire, chili powder, salt, pepper and cayenne pepper.
Simmer over low heat for 2 hours, adding more tomato juice if needed.
Combine masa and water; whisk until smooth. Add to chili and cook for 15 minutes, or until thickened. Garnish with shredded cheese, sour cream, and sliced jalapeno peppers, if desired.
Per serving: 195 calories, 27 g protein, 8 g carbohydrate, 6 g fat, 2 g saturated fat, 68 mg cholesterol, 799 mg sodium, 1 g fiber.
Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA