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| Real Texas Chili II |
3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
1/4 teaspoon ground black pepper
Heat the oil in a large skillet over medium high heat. Saute
the beef cubes
in the oil for 2 minutes. Reduce heat to medium and stir in
the garlic.
In a small bowl, combine the chili powder, cumin and flour.
Sprinkle over
the meat and stir until evenly coated. Crumble the oregano
over the meat
and pour in 1 1/2 cans of the broth.
Add the salt and ground black pepper, stir together well,
bring to a boil,
reduce heat to low and let simmer, partially covered for
about 90 minutes.
Pour in remaining broth and simmer 30 minutes more, until
meat begins to
fall apart. Cool, cover and refrigerate to allow the flavors
to blend.
Recipe by Patricia
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