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| Craig Claiborne's Real Texas Chili |
3 pounds boneless chuck, 1-inch cubes
2 tablespoons vegetable oil
4 to 6 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1 (13 1/2 ounce) can beef broth
1 broth can of water
1/2 teaspoon pepper
1 (15 ounce) can pinto beans, drained and rinsed
1 cup sour cream
1 lime, cut into 8 wedges
Sauté beef in oil in 4-quart pot until meat changes color but doesn't brown,
8
to 10 minutes. Combine chili powder, cumin and flour in cup. Add with
garlic to
beef; stir to coat meat. Add oregano.
Combine broth and water in bowl. Add 1 1/2 cups broth mixture and
pepper to
meat. Simmer, partially covered, 1 1/2 hours, stirring. Add
remaining broth
mixture to meat; simmer, partially covered, 30 minutes or
until meat is very
tender.
Add beans; heat through. Garnish with sour cream and lime.
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