Texas Chuckwagon Chili - cooking recipe

Ingredients

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)

Preparation

Brown meat in a large skillet or Dutch oven.
Add seasonings and water.
Heat to boiling.
Reduce heat, cover and simmer 1 1/2 hours.
Skim off fat.
Stir in cornmeal, uncover, and simmer for 30 minutes.
Stir occasionally.
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.).
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.