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
- In a cast iron pan brown the beef over medium high heat, 2-3 minutes.
- Add the onion and garlic and sauté until the onions have softened, 3-5 minutes.
- Stir in the chili powder, cumin, salt, and black pepper.
- 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.