Categories: Chili, Mexican, Sauces, Beans 
      Yield: 10 servings 
  
      3 lb Coarsely ground meat (chili       1/2 ts Cayenne pepper 
           -meat)                              2    Large cloves garlic, minced 
      6 tb Chili powder                        1 ts Tabasco 
      1 tb Oregano                         1 1/2 qt Water 
      1 tb Cumin                             1/4 c  White corn meal 
      1 tb Salt                            
  
  A variation of the standard chili fare.  Unusual in that it uses corn meal. 
   
  Number of Servings:  10          Approx. Cook Time: 40 
   
  In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to 
  boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off 
  fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir 
  occasionally. 
   
  Variation: Try part ground beef, pork and venison as a substitute for the 
  chili meat for a wonderful flavor variation.