| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Tex-Mex | Main dish, Beef, Tex-mex | 8 | Servings |
INGREDIENTS
| 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 Salt Pepper | |
| 4 | tb | Chili powder — or to taste |
INSTRUCTIONS
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
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