American : Chipotle Chili Con Carne

• 1 tablespoon cooking oil
  
• 3 pounds boneless beef chuck roast, cut into 1/2-inch cubes
  
• 4 large cloves garlic, minced
  
• 2 to 3 tablespoons chili powder
  
• 1 tablespoon dried oregano leaves
  
• 1 tablespoon ground cumin
  
• 1 1/2 teaspoons salt
  
• 6 to 8 cups water, divided
  
• 3 tablespoons cornmeal or masa harina
  
• 1/4 cup TABASCO® brand Chipotle Pepper Sauce
  
• Sour cream, shredded cheese, and chopped onion (optional)
  

Heat oil in a large, heavy pot over medium heat. Add meat and cook until browned, about 10 minutes, stirring often. Add garlic, chili powder, oregano, cumin, and salt and stir well. Add 6 cups of the water and bring to a boil; reduce heat to medium-low, cover, and simmer 1 to 1 1/2 hours or until meat is tender, adding more water if needed.

Combine cornmeal and 1/2 cup of the water and mix well; stir into chili. Cook, uncovered, 30 minutes longer or to desired consistency, stirring often to prevent lumping and adding more water if needed.

Stir in TABASCO^® Chipotle Sauce and check seasoning. If desired, top with sour cream, cheese, onion, and additional TABASCO^® Chipotle Sauce.

Makes 6 to 8 servings.