Ann's texas chili

Yield: 8 servings

Measure Ingredient
3 pounds Boneless chuck; cubed
2 tablespoons Vegetable oil
3 Garlic cloves; chopped
2 teaspoons Cumin
3 tablespoons Flour
1 tablespoon Oregano
2 Beef broth cans Salt Pepper
4 tablespoons Chili powder; or to taste

Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown! Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated. Crumble oregano over meat. Add 1½ cans broth and stir til liquid is well blended. Add salt & pepper, bring to a boil, stirring occasionally. Reduce heat; simmer partially covered over low heat for 1 ½ hours, stirring occasionally. Add remaining broth, cook 30 minutes more. Cool thoroughly. Cover & refrigerate overnight. Reheat chili very gently.

Source: Chili-Lovers' Cookbook

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