Title: Ann's Texas Chili
Categories: Beef
Yield: 8 Servings

		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
1	ts	-Salt
1/4	ts	-Pepper
4	tb	Chili powder -- or to taste

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

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