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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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3 pounds coarsely ground meat
6 tablespoons chili powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
½ teaspoon cayenne pepper
2 large cloves garlic, minced
1 teaspoon Tabasco sauce
1 ½ quarts water
¼ cup white corn meal
In Dutch oven, brown ground meat, then drain. Add seasoning and water. Heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally.
Variation:
Try part ground beef, pork and venison as a substitute for the chili meat for a wonderful flavor variation.