Corn starch - is it available here and what do you call it

[DonaldW]

Thanks! Found it!
Mmmmm mmmm good! Only took 4 hours to prepare ....

NORTH TEXAS RED

2 1/2 lbs Cubed beef
6 Tbsp Chili powder
4 tsp Cumin
1 1/2 tsp Salt
1/4 tsp Oregano
1/8 tsp Ground bay leaf
1/2 tsp Cayenne pepper
2 tsp Granulated garlic
4 1/2 Tbsp Minced onions
1 can Tomato sauce ( 8 oz.)
4 Fresh jalapeno peppers
1 Tbsp Shortening
2 Beef bouillon cubes
1 /2 tsp MSG

Allow three hours for preparation. Heat
shortening. Add beef and cook until meat is
gray. Add water to cover meat about 2 inches.
Bring to a boil. Add onions, 1 tsp garlic, l tsp
salt, and 1/4 tsp cayenne. Float jalapeno
peppers. Cook for 1 hour at moderate boil.
Remove jalapenos when soft. Squeeze juice
through a strainer. Add 3 Tbsp chili powder, 2
tsp cumin, oregano, bay, tomato sauce, and
bouillon cubes. Keep water level at least 1/2
inch over meat. After 2 hours elapsed time, add
3 Tbsp chili powder, 2 tsp cumin, 1/4 tsp
cayenne, 1 tsp garlic, and 1/2 tsp MSG. Ten
minutes before completion (if needed) add salt
and cayenne for heat.

Tom Tyler Winner - 1985 Texas State Men's Championshiip Chili Cookoff

Donald's Personal Touch: The cubed beef can be rump roast from the local butcher. Cut in 1/8" cubes or cut the pieces as small as you can cut and not lose patience, attempting to simulate clumps of Texas chili meat. I also substitute real market chilies: Instead of the chili powder use 3 dried chipotles, 3 dried anchos, 3 dried guajillo, wash, stem, de-seed and boil for 7-10 minutes, then blend in blender with about a cup of water to liquify. I also substitute Texas Fajita seasoning for the MSG. I also use a half onion and a half bulb garlic instead of what recipe above calls for. I omit the cayenne because the jalapenos are hot enough for me. Then as final step, I use 4 tbs corn starch thinned with water to thicken mix. I also use 3 caldo de res (beef bouillon cubes) which is salty enough for my own taste so I leave out the salt (salt is also in Fajita Seasoning). At Mega you can buy the Tomato Puree in a box to substitute for US Tomato Sauce. This is a good dish to double the recipe (double fills entirely full, a Dutch oven), eat for a meal, cool the pot in cold tap water, and freeze the rest divided into quart freezer bags. Then you can warm water defrost and re-heat later.

Serve hot over chips and lace the top with graded cheddar. Great on those cool nights. A cold one helps balance out the heat.