Name: Beef Chili, Texas Style - James Mcnair
Ingredients: 3 lb Round roast; trimmed; 3 tb Safflower oil; 2 c Yellow onion; finely chopped; 1 tb Garlic; minced; 3/4 c Ground chili powder; preferable freshly ground from dried ancho or pasilla peppers; 1 tb Ground cumin; 1/2 c Unbleached flour; Salt and pepper; Cayenne; 3 c Tomato sauce; 4 c Cooked pinto beans

Scripture tells us that the state of an unconverted man is this: he sees no great felicity in the love and communion of God in the life to come, which may draw his heart thither from this present world; but he lives to his carnal self, or to the flesh; and the main bent of his life is, that it may go well with him on earth; and that religion which he has is but a little by the by, lest he should be damned when he can keep the world no longer; so that the world and the flesh are highest in his esteem, and nearest to his heart, and God and glory stand below them, and all their service of God is but a giving him that which the world and flesh can spare. This is the case of every unconverted man; and all who are in this case are in a state of misery.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains	Dutch		12	Servings

INGREDIENTS

3	lb	Round roast; trimmed
3	tb	Safflower oil
2	c	Yellow onion; finely chopped
1	tb	Garlic; minced
3/4	c	Ground chili powder; preferable freshly ground from dried ancho or pasilla peppers
1	tb	Ground cumin
1/2	c	Unbleached flour
		Salt and pepper
		Cayenne
3	c	Tomato sauce
4	c	Cooked pinto beans

INSTRUCTIONS

Quickly rinse the beef under running cold water and pat dry with paper
towels. Chop the beef with a sharp knife or food processor, or cut it into
1/2-inch cubes. Reserve.
Heat the oil in a dutch oven or other heavy pot over medium heat. Add the
onion and cook until soft, about 5 minutes. Add the beef and garlic and
cook until the meat is just past the pink stage. Add the chili powder,
cumin, flour, and salt, black pepper, and cayenne to taste; mix well. Stir
in the tomato sauce, reduce the heat, and simmer, uncovered, until the
flavors are well-blended, about 1 hour. Stir in the cooked beans, if using,
the last 20 minutes of cooking. Add a little water to the pot anytime
during the cooking if the mixture begins to dry out.
Serves 12.
NOTES : "This easy yet tasty version comes from my sister Martha, who wraps
it in warm tortillas with an array of toppings (grated jack cheese, chopped
red onion, chopped tomato, chopped cilantro, shredded lettuce, salsa). It
is also good served in bowls with the garnishes passed."
Recipe by: Beef - James McNair
Posted to MC-Recipe Digest V1 #1009 by KSBAUM <KSBAUM@aol.com> on Jan 14,
1998

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