Texas Campfire Chili

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.