TEXAS CHILI

 

  • Cooking Time: 135
  • Servings: 8
  • Preparation Time:

Ingredients

  • 3 pounds boneless chuck, cut into 1-inch pieces
  • 2 Tbs vegetable oil
  • 3 cloves garlic, chopped
  • 4-6 Tbs chili powder
  • 2 tsp cumin
  • 3 Tbs flour
  • 1 tsp dried oregano
  • 2 cans (13 3/4 oz.) beef broth
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 15 oz. can pinto beans (optional)

Directions

  • Heat oil in kettle over medium heat.
  • Add beef, stirring frequently, until meat changes color (not brown).
  • Lower heat, stir in garlic.
  • Combine chili powder, cumin and flour.
  • Sprinkle meat with chili mixture, stirring until meat is evenly coated.
  • Crumble oregano over meat.
  • Add 1 1/2 cans broth and stir until liquid is well blended.
  • Add salt and pepper.
  • Bring to a boil, stirring occasionally.
  • Reduce heat; simmer, partially covered, over low heat for 1 1/2 hours.
  • Stir occasionally; add remaining broth.
  • Cook 30 minutes more or until meat is almost falling apart.

Notes

Looking for Texas Chili? You've come to the right place... make & share with friends!

Categories: Chili 

Author Credit: Craig Claiborne

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