Texas Chuckwagon Chili

      Yield: 6 Servings

  US MEASUREMENTS  ================

      3 lb lean chuck roast,cut in

      1    1/4-inch cubes

      6 T  chili powder

      3 T  oregano,Ground

      6 cl garlic,minced

      3 T  cumin,Ground

      1 T  cayenne pepper,or to taste

  1 1/2 qt water

      2 t  salt

    1/3 c  masa,or cornmeal

    1/3 c  water (additional)

  UK MEASUREMENTS  ================

  1 1/3 Kg lean chuck roast,cut into

      1    1 cm cubes

     50 g  chili powder

     20 g  oregano,Ground

      6 cl garlic,minced

     25 g  cumin,Ground

     15 g  cayenne pepper,or to taste

  1 3/8 l  water

     10 g  salt

     50 g  masa,or indian meal

     75 ml water (additional)

Trim fat from edges of roast.  Render enough fat from trimming to

cover the bottom of a cast-iron Dutch oven.  Remove pieces of fat.

Sear the meat in the hot fat.  Cook until meat loses color and most

of the water given up by the meat during cooking has boiled off.

Add chili powder, oregano, garlic, cumin, and cayenne.  Stir to coat

meat.Add water to a level even with the meat; stir well. Bring liquid

toa boil, reduce heat, and simmer, covered, 1 to 1 1/2 hours, or until

meat is tender.  Stir occasionally and add more water if necessary.

Add salt to taste.  Make a thick paste by stirring additional water

into masa.  Stir to remove lumps.  Gradually add to chili, stirring

to prevent lumps.  Simmer chili, uncovered, 30 to 45 minutes longer

to thicken and reduce stew to desired consistency.  Adjust seasoning