3 lbs. boneless chuck (never ground), cut into 1 inch cubes
2 Tbsp. vegetable oil
2-3 cloves
chopped garlic
4-6 Tbsp. chili powder, or to taste
2 tsp. ground cumin
3 Tbsp. flour
1 Tbsp. leaf oregano
2 cans beef broth (13.75oz.)
1 can chili (reg. size)
1 tsp. salt
1/4 tsp. pepper
Directions
Heat oil in 4 quart heavy kettle. Add beef and stir frequently until meat changes color but not browned. Lower heat and add garlic. Combine chili powder, cumin and flour. Sprinkle over meat. Stir; then crumble oregano over meat. Add 1 1/2 cans broth. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat, simmer partly covered for 1 1 /2 hours, stirring occasionally. Add rest of broth and can of chili; simmer another 30 minutes. Refrigerate overnight. Must follow recipe exactly or it is not the same dish. Serve with flour tortillas, sour cream, lime and pinto beans on the side, if desired.
I'm sorry Robin but Texans would never put canned chili or beef broth in their Texas chili. Your recipe sounds good but it shouldn't be called Real Texas Chili. LOL
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