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| Ann's Texas Chili |
3 pounds boneless chuck -- cubed
2 tablespoons vegetable oil
3 garlic cloves -- chopped
2 teaspoons cumin
3 tablespoons flour
1 tablespoon oregano
2 cans beef broth
1 teaspoon salt
1/4 teaspoon 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 1 1/2
cans broth and
stir till liquid is well blended. Add salt & pepper, bring to
a boil, stirring
occasionally. Reduce heat; simmer partially covered over low
heat for 1 1/2
hours, stirring occasionally. Add remaining broth, cook 30
minutes more. Cool
thoroughly. Cover & refrigerate overnight. Reheat chili very
gently.
Recipe by the Ladies Home
Journal
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