Recipe - Texas Campfire Chili

1 One half pound Chuck Steak; trimmed and cut
into 1/2" cubes
1 md Onion; chopped
1 Clove Garlic; minced
2 cup Spicy Tomato Juice
1 cup Beef Broth
1 teaspoon Worcestershire Sauce
2 tablespoon Chili Powder
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Cayenne Pepper
1 tablespoon Masa
1 tablespoon Water

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
cut or sliced up 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
KookNet: The Shadow Zone IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini