chili – no tomatoes, no beans


3 pounds Chuck Roast, trimmed and cut into 1-inch cubes

1 onion, diced

4 garlic cloves, minced

6 tablespoons chili powder

1 teaspoon cumin

1 teaspoon salt

½ teaspoon ground black pepper

2 cups water (or more if necessary)

6 tablespoons Masa Harina or cornmeal – adjust amount to thicken




  1. In a cast iron pan brown the beef over medium high heat, 2-3 minutes.
  2. Add the onion and garlic and sauté until the onions have softened, 3-5 minutes.
  3. Stir in the chili powder, cumin, salt, and black pepper.
  4. Add the water and bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 3 – 4 hours, until the beef is tender and the chili is thick. Check the chili occasionally and add more water if it looks too dry.


Serve with cornbread or saltine crackers, crème fraiche or sour cream, sliced green onions,