Texas Chuck Wagon Chili

Texas Chuck Wagon Chili
3 pounds beef chuck roast, cut into small stew-size chunks (including fat)
6 tablespoons chili powder
3 tablespoons ground oregano
6 cloves garlic, minced
3 tablespoons ground cumin
1 tablespoon cayenne (less if you don't like it really hot)
1 1/2-2 quarts water
1/3 cup masa harina or cornmeal
Using some of the fat, render fat for browning rest of meat. Brown meat in a cast-iron Dutch oven.
Add chili powder, oregano, garlic, cumin and cayenne. Stir to coat meat. Add water and stir. Bring liquid to boil and simmer, covered, for 1 to 1 1/2 hours.
Make a thick paste of masa or cornmeal and add to chili stew. Stir to prevent lumping.
Remove lid and simmer 30-45 minutes longer (more if you like) to thicken and reduce stew to desired consistency.
Serves six to eight.
Cook's note: You may need to tone down the seasonings to suit more tender, non-Texas palates. An Ohio food editor tamed it down to 3 tablespoons chili powder, 2 teaspoons ground cumin, 1 1/2 teaspoons ground oregano and 1 teaspoon cayenne, to start.
"Food Editors' Hometown Favorites Cookbook" (out of print)