Title: Real Texas Chili
Categories: Entree Tex
Yield: 8 Servings
| 2 | lb | Boneless beef chuck |
| 1 | tb | Chili powder |
| 4 | tb | Olive oil |
| 1/2 | lg | Onion; chopped |
| 1 | | Garlic clove; minced |
| 1 | tb | Chili powder |
| 1/4 | ts | Ground cumin |
| 1 | | Bay leaf |
| 1/2 | ts | Salt |
| 1 1/3 | c | Pureed tomatoes (fresh or canned) |
| 1 | c | Water |
TRIM THE BEEF AND CUT into 1/2-inch cubes. Rub with 1 tablespoon chili
and 2 tablespoons olive oil. Marinate in refrigerator several hours
or overnight. Heat remaining oil in a stew pot and add as much meat as
will fit in one layer in the pot. Saute until browned on all sides. Remove
to a bowl and repeat process in batches with remaining meat. When all
the meat is browned, add the onion to the pot and saute until softened.
Return the meat and accumulated juices to the pot and add all remaining
ingredients. Cook partially covered over medium heat for 1 1/4 hours.
Remove bay leaf. Serve with sour cream, chopped cilantro and lime wedges.