Texas Chuckwagon Chili

• 3 lbs ground chuck
• 6 tablespoons chili powder
• 1 tablespoon ground oregano
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 6 cups water
• 1/2 cup white cornmeal (optional)

1. Brown meat in a large skillet or Dutch oven.
2. Add seasonings and water.
3. Heat to boiling.
4. Reduce heat, cover and simmer 1 1/2 hours.
5. Skim off fat.
6. Stir in cornmeal, uncover, and simmer for 30 minutes.
7. Stir occasionally.
8. Serve with pinto beans and cornbread(you may even add 2 15 oz. cans drained and rinsed pinto or kidney beans, if you wish. It adds 4 servings to the quantity given below.).
9. This tastes even better the next day! Leftovers can be used to make chili dogs; or place on a plate a layer of Tostitos, a layer of chili, then layer the following for a delicious, quick dinner salad: lettuce, shredded cheddar cheese, chopped green onions, chopped tomatoes. Serve with dollop of sour cream and picante sauce on the side.

ground chuck, chili powder, ground oregano, ground cumin, salt, garlic, water, white cornmeal

Taken from www.food.com/recipe/texas-chuckwagon-chili-208271 (may not work)