| 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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