Texas Chili

Olive oil
1 (3 pound) chuck roast, cut into 1-inch cubes
3 onions, minced
5 cloves garlic, minced
1/4 cup chili powder
1 teaspoon oregano
2 teaspoons cumin
2 tablespoons Masa Harina
1 jalapeño pepper, minced
Cheddar cheese, shredded

When preparing the meat, remove as much fat as possible.

Heat olive oil to smoking in a heavy kettle and add meat. Cook until meat is light colored.  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.

Add chili powder, oregano, cumin and salt; cook slowly for 1 hour more, stirring occasionally.

Stir Masa Harina into 1/4 cup of cold water. Add to chili. Add jalapeño peppers. Continue to cook until the chili thickens, about 10 to 15 minutes, stirring frequently to avoid sticking.

NOTE: Masa Harina, a finely ground white cornmeal, is available in the Mexican section of many supermarkets, but coarse cornmeal, ground in a blender or food processor for several minutes can be substituted.

Per serving: 996 Calories; 57g Fat (51% calories from fat); 62g Protein; 60g Carbohydrate; 197mg Cholesterol; 256mg Sodium

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