Ingredients
- 3 pounds Ground or cubed chuck
- 1/4 cup Oil
- 1 quart Water
- 1 teaspoon Of Salt or to taste
- 10 Garlic cloves, chopped
- 3 ounces Chile powder...I like McCormicks
- 1 teaspoon Ground cumin (comino)
- 1 teaspoon Oregano
- 1 teaspoon Cayene pepper...more or less
- 1/2 teaspoon Black pepper
- 1 tablespoon Sugar
- 3 tablespoons Paprika
- 3 tablespoons Flour
- 6 tablespoons Masa (fine ground corn meal )
Make it step by step
- In a large skillet, saute meat in oil until browned. Add water and simmer 1 1/2 to 2 hours. In a small bowl, mix chili powder, salt, garlic, cumin, oregano, cayene pepper, black pepper, sugar and paprika. Add to skillet.
- Simmer 30 minutes...cooking longer will cause spices to lose flavor. In a small bowl mix flour and masa. Wisk flour masa mixture into chili...stirring constantly to prevent sticking. Bring mixture back to simmer until thickened. Remove from heat. Serve over beans, rice, hot dogs, enchiladas, burritos, or eat plain. Cheese (cheddar, longhorn, queso blanco,etc.) goes well on top.
- Note lack of tomatoes and beans
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Barnaby Dorfman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.