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Source: Farberware Cookbooks

Texas Chili
One of the best chili recipes around!
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Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 2 hours
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1/4 cup Crisco® Vegetable Oil
3 pounds beef chuck roast, cut into 1/2-inch cubes
3 cloves garlic, minced
4 to 6 tablespoons chili powder
3 tablespoons oregano
2 tablespoons ground cumin
1 to 2 teaspoons cayenne pepper
4 to 5 cups water
1/4 cup cornmeal
1/2 cup water

In Farberware® Electric Skillet, heat oil with heat control set at 350 degrees. Brown meat and garlic in oil until meat loses its pinkness. Add chili powder, oregano, garlic, cumin and cayenne pepper. Stir, coating meat well. Add 4 to 5 cups of water and stir. Turn heat control down until light goes out (simmer point). Cover and simmer 45 minutes to an hour. Meanwhile, make a thick, smooth paste of cornmeal and 1/2 cup water. Add to chili, stirring constantly to prevent lumps. Simmer uncovered, stirring occasionally 30 to 40 minutes longer or until tender.

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