Texas-Style Chili
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1/4 pound bacon, chopped
3 medium onions, chopped
8 garlic cloves, minced
1/3 cup medium-hot pure chili powder
1 tablespoon ground cumin
4 pounds boneless beef chuck, cut into 1/2-inch pieces
5 cups water
2 teaspoons dried oregano, crumbled
2 teaspoons salt, or to taste
1 tablespoon cornmeal

In a large heavy kettle cook the bacon over moderate heat, stirring,
until it is crisp, add the onions and the garlic, and cook the
mixture, stirring, until the onions are softened. Add the chili
powder and the cumin and cook the mixture, stirring, for 30 seconds.
Add the beef, the water, the oregano, and the salt and simmer the
mixture, uncovered, adding more water if necessary to keep the beef
barely covered, for 2 to 2 1/2 hours, or until the beef is tender.
Stir in the cornmeal and simmer the chili, stirring occasionally, for
5 minutes, or until it is thickened slightly. The chili may be frozen
or made 4 days in advance, cooled, uncovered, and kept covered and
chilled.





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