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

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