*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Copycat                          Info
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Ground or cubed chuck
      1/4   c            Oil
    1       qt           Water
    1       t            Of Salt or to taste
   10                    Garlic cloves, chopped
    3       oz           Chile powder...I like
    1       t            Ground cumin (comino)
    1       t            Oregano
    1       t            Cayene pepper...more or less
      1/2   ts           Black pepper
    1       tb           Sugar
    3       tb           Paprika
    3       tb           Flour
    6       tb           Masa (fine ground corn meal)
   The first “chili” recipes appeared in West Texas at
   the turn of the century.  They may have had their
   origin from old Mexican recipes, but since most
   cowboys couldn't read...or for that matter, cook very
   good, chili most probably got it’s start due to the
   availability of spices and other ingredients available
   in the area.  A lot of ingredients available to us now
   were just not available then.  Most chili consisted of
   beef, cumin, pepper, sugar, paprika, garlic, and masa
   to thicken. Tomatoes were seasonal and usually not
   available.  Chili powder was not manufactured at the
   time...They used dried chili’s (spanish for
   peppers)...most west texas cowboys were Mexican.
    Most of the original chili did not have beans due to
   the time required to soak and cook them...chuck wagons
   did not appear til later in history and even then, on
   most ranches, the cowboy was on his own and didn't
   have time to watch beans all day.
   The following recipe is based on the original
   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... Give it a try.....KF
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