Recipe - Saw Mill Town Chili

3 pound Lean ground chuck
One fourth cup Cooking oil (optional)
1 qt Water
1 (3ounce) jar chili powder,
recipe was tested with 2.37
ounce jar
1 teaspoon Salt, to taste
10 Garlic cloves, chopped
1 teaspoon Ground cumin
1 teaspoon Oregano
1 teaspoon Cayenne pepper (easy on
pepper)
One half teaspoon Black pepper
1 tablespoon Sugar
3 tablespoon Paprika
3 tablespoon Flour
6 tablespoon Cornmeal (masa)

Saute the meat in a large skillet until it is lightly browned all over.
Then add water and simmer, covered, for 1 One half or 2 hours.

Then mix chili powder, salt, cumin, garlic, cumin, oregano, cayenne pepper,
black pepper, sugar and paprika in a small bowl, and add to skillet. Simmer
for an additional 30 minutes. Longer cooking will cause spices to lose
flavor.

Then in a small bowl, mix flour and cornmeal and whisk into chili to avoid
lumps. Bring mixture back to simmer, stirring to avoid sticking. Remove
from heat.

This may be frozen before addition of flour and cornmeal. You may have to
add One fourth cup of water for each 3 cups of chili to reheat. Thaw, reheat on
low and add flour and cornmeal mixture as directed above.

8 servings