Ann's Texas Chilichili 1 burge 3.00 lb boneless chuck -- cubed 2.00 tablespoon vegetable oil 3.00 garlic cloves -- chopped 2.00 teaspoon cumin 3.00 tablespoon flour 1.00 tablespoon oregano 2.00 beef broth cans salt pepper 4.00 tablespoon 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 til 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. Source: Chili-Lovers' Cookbook Recipe By : From: Ladies Home Journal- August 1991 |
