This is an old family recipe that is over 70 years old. The recipe has been requested every time I've served it, which has been frequently over the last 40 years. You will note that true Texas Chili has no beans and no tomatoes in it.

5	lbs	Beef chuck, cut into 11/2 inch cubes
1/2	C	Olive oil
1/2	C	Flour
1/2	C	Chili powder, or to taste
2	tsp	Cumin seeds
2	tsp	Oregano
3	cloves	Garlic, finely chopped
4	C	Beef broth, approximately
1	tsp	Salt
1/4	tsp	Freshly ground black pepper
1/4	C	Massa flour or cornmeal, approximately

1. Brown the meat in the oil in a large heavy saucepan. Sprinkle with the flour and chili powder. Cook, stirring, three to five minutes, until meat is coated with flour and chili powder.
2. Place the cumin and oregano in the palm of one hand. Rub the spices between the palms of both hands, letting spices fall over the meat. Add the garlic, four cups broth, the salt and pepper. Bring the mixture to a boil. Cover and simmer very slowly at least four hours. The chili may be cooked over low heat, so that the chili barely simmers, for as long as twenty-four hours. More broth may be added during cooking if necessary.
3. Sprinkle the massa flour or cornmeal over the surface while stirring. The amount will vary. Add until the chili thickens to the consistency you like it. This step may be omitted if the chili is the desired consistency after cooking.

   Yield: Eight to ten servings. Serve with chopped onion, grated cheddar cheese, and saltines or other crackers.

   Note: This chili may be frozen after it is cooked. When reheated, it may be necessary to add chili powder to taste to improve the flavor. If a hotter chili is desired, cayenne may be added with the other spices, or added to taste to individual portions.