1 1/2 pounds trimmed chuck, cut into 1/2-inch cubes
1 medium onion, chopped
1 garlic clove, minced
2 cups tomato juice, or more if needed
1 cup beef broth
1 tsp Worcestershire sauce
2 Tbsp chili powder
1/4 tsp cayenne pepper
1 Tbsp masa
1 Tbsp water
Brown the meat and onions in a skillet; drain. Add garlic, tomato juice, broth, Worcestershire, chili powder, salt, pepper and cayenne. Simmer over low heat for 2 hours, adding more tomato juice if needed.
Combine the masa and water; whisk until smooth. Add to the chili and continue cooking for 15 minutes or until thickened.
Garnish with shredded cheese, sour cream and sliced jalapeno peppers, if desired.
Serves 4.
