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| Real Texas Chili III |
4 pounds cubed beef (buy roasts when they're on sale)
1/4 cup vegetable oil
3 medium onions
5 cloves of crushed garlic
1-2 jalepeno peppers minced (I use 2 - they're really not
that hot after they've
been cooked)
1 Tbsp cumin
2 Tbsp coriander
2 Tbsp oregano
3 Tbsp flour
2 cups beef broth
2 cups water (or beer)
salt/pepper to taste
Trim fat off roast and cut into cubes. Add oil and beef to
large pot and brown.
Add beef broth and water and all other ingredients, except
flour. Reduce heat,
cover and simmer for about 1 1/2 hours. Add water if needed
and check meat
after about an hour for desired tenderness. When you think
the meat is just
about right, put flour in a measuring cup, slowly add hot tap
water while
stirring
with a spoon until you get a thin paste. Stir flour into chili, then cook a
few
more
minutes until it thickens. This chili is excellent by itself, or serve on
top of
brown
rice with cornbread. Enjoy!
Recipe by Warren Gammel
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