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Real texas chili

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Ingredients/Components

salt - 1 tsp
flour - 3 Tbsp
vegetable oil - 2 Tbsp
pepper - 1/4 tsp
chili powder - 4 6
ground cumin - 2 tsp
dairy sour cream optional - 1 c
leaf oregano - 1 Tbsp
can pinto beans optional - 1 item
each cans beef broth - 2 3/4
to 3 cloves garlic, chopped - 2 item
boneless chuck, cut into 1-inch cubes - 3 lb
lime, cut into wedges optional - 1 item

How to make real texas chili:

Heat oil in 4-quart kettle or heavy-bottom pan over medium heat. Add beef, stirring frequently, with a wooden spoon until meat changes color, but does not brown. Lower heat; stir in garlic.

Combine chili powder, cumin seed and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add 1 1/2 cans of the 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 longer or until meat is almost falling apart. Cool thoroughly. Cover and refrigerate overnight to ripen flavor. Reheat chili in top part of double boiler placed over boiling water.

Optional: Heat beans; drain and stir into chili. Garnish chili with sour cream and add wedges of lime to squeeze over each portion.

Recipe categories: Main dish, Beef, Chili.

Rating:

2.9

Average rating: 2.9, total votes: 8

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