Ann's Texas Chili
So so so good! My whole family loved it, and it didn't last long. I'm sure that my husband will ask me to make it again very soon. Just wait and see :)
Yield
6 servingsPrep
20 minCook
120 minReady
10 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck
boneless, cubed |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | each |
garlic cloves
chopped |
|
| 2 | teaspoons |
cumin
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
oregano
|
|
| 2 | cans |
beef stock
|
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | tablespoons |
chili powder
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck
boneless, cubed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | each |
garlic cloves
chopped |
|
| 1E+1 | ml |
cumin
|
|
| 45 | ml |
all-purpose flour
|
|
| 15 | ml |
oregano
|
|
| 2 | cans |
beef stock
|
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 6E+1 | ml |
chili powder
or to taste |
|
Directions
Heat oil in a 4 quart 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 1½ cans broth and stir until liquid is well blended.
Add salt and pepper, bring to a boil, stirring occasionally.
Reduce heat; simmer partially covered over low heat for 1½ hours, stirring occasionally.
Add remaining broth, cook 30 minutes more.
Cool thoroughly.
Cover and refrigerate overnight.
Reheat chili very gently.
