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31.
TEXAS CHILI
1/4 cup 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 Electric Skillet, heat oil with heat control set at 350°F. Brown meat
and garlic in oil until meat loses its pinkness. Add chili powder,
oregano, 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). Add cover with vents closed 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.
Makes 6 to 8 servings.