Ann's Texas Chili
- BURGE
- 3 lb Boneless chuck -- cubed
- 2 tb Vegetable oil
- 3 Garlic cloves -- chopped
- 2 ts Cumin
- 3 tb Flour
- 1 tb Oregano
- 2 Beef broth cans
- 1 ts -Salt
- 1/4 ts -Pepper
- 4 tb 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
