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slcolman
April 10th, 2006, 05:05 PM
Texas Chili
Southern Living Magazine

3 lbs chuck roast, cut in 1-inch cubes
2 tablespoons vegetable oil
3 garlic cloves, chopped
2 teaspoons ground cumin
3 tablespoons flour
1 tablespoon oregano
2 (10 1/2 ounce) cans beef broth
1 teaspoon salt
1/2 teaspoon pepper
13 ounces pinto beans, drained
2 1/2 tablespoons chili powder


Heat oil in heavy pan over medium heat.
Add beef, stirring frequently till meat changes color but does not brown.
Lower heat and stir in garlic.
Combine chili powder, cumin, and flour. Sprinkle meat with this mixture until evenly coated.
Crumble oregano over meat.
Add broth and stir till liquid is well blended.
Add salt and pepper and bring to boil, stirring occasionally. Reduce heat.
Simmer partially covered for 1 1/2 to 2 hours until meat is falling apart.
Add drained beans.