MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Texas Chili
 Categories: Soup, Stew
      Yield: 2 Quarts
 
           -Vegetable cooking spray
      2 lb Lean beef brisket
           -cut into 1/2-inch cubes
      2 c  Onion, chopped
      1 c  Green bell pepper, chopped
      3    Fresh serrano peppers --
           -seeded
      3 cl Garlic -- minced
      2 tb Chili powder
      1 ts Ground cumin
    1/2 ts Dried whole oregano
    1/2 ts Ground red pepper
    1/3 c  Masa harina or corn meal
 14 1/2 oz No-salt-added whole
           -tomatoes
           -undrained and chopped
 13 3/4 oz No-salt-added beef broth
     12 oz Beer
    3/4 ts Salt
    1/2 ts Hot sauce
      2 tb White vinegar
 
  Coat a large Dutch oven with cooking spray; place over medium-high
  heat until hot. Add meat, and cook 5 minutes or until browned,
  stirring frequently. Drain well.
  
  Set meat aside; wipe drippings from Dutch oven with a paper towel.
  
  Recoat Dutch oven with cooking spray; place over medium heat until
  hot. Add onion, bell pepper, serrano pepper, and garlic; saute 5
  minutes or until tender. Return meat to Dutch oven, and add chili
  powder, cumin, oregano, and red pepper; stir well. Sprinkle meat
  mixture with masa harina; stir well. Add tomatoes and next 4
  ingredients; bring to a boil. Reduce heat, and simmer, partially
  covered, 1-1/2 hours. Add vinegar, and simmer, partially covered,
  30 minutes or until meat is tender.

  NOTES: Masa harina, a fine corn meal flour, is added to thicken
  this hearty chili.
  
  Recipe by Cooking Light, Oct 1993, page 62
  
  From: George Elting
  Date: 04-03-99
 
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