Before internet and microwaves, before cell phones and Apple, Inc., people cooked homemade meals. Living in Texas and having a Texan father he instilled two things; first, that it is great to be a Texan mostly because the food is so good, and second intelligence came from education not the streets. So I have always followed his rules and along with that cooked his Chili.
This is a traditional recipe so the spices can be adjusted to the heat you want in the dish.
Brown the meat. It seals in the juices and allows it to be tender to eat.
Add the six spices and water. Cook for 1-1/2 hours on simmer, stirring occasionally.
Add mesa/corn meal and stir for another 30 minutes, allowing the chili to thicken. The Cowboys on the range would eat this dish with a fork but the meat would chew very easily.
Serve with Rice, Onions, Cornbread and/or Cheese. A bottle of beer is great with it too.
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