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Texas campfire chili

Yield: 4 Servings

Ingredients:

• 1 1/2 lb Chuck Steak; trimmed and cut -into 1/2" cubes
• 1 md Onion; chopped
• 1 Clove Garlic; minced
• 2 c Spicy Tomato Juice
• 1 c Beef Broth
• 1 ts Worcestershire Sauce
• 2 tb Chili Powder
• 1/2 ts Salt
• 1/4 ts Pepper
• 1/4 ts Cayenne Pepper
• 1 tb Masa
• 1 tb Water

Instructions:

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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