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Texas Campfire Chili

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      Title: TEXAS CAMPFIRE CHILI
 Categories: Meats, Chili, Main dish, Kooknet
      Yield: 4 Servings
 
  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
 
  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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