Ann's Texas Chili

  1. 3 pounds boneless chuck -- cubed
        2 tablespoons vegetable oil
        3 garlic cloves -- chopped
        2 teaspoons cumin
        3 tablespoons flour
  2.     1 tablespoon oregano
        2 cans beef broth
        1 teaspoon salt
        1/4 teaspoon pepper
        4 tablespoons chili powder -- or to taste
  1. Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown.
  2. Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated.
  3. Crumble oregano over meat. Add 1 1/2 cans broth and stir till 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.
  4. Add remaining broth, cook 30 minutes more. Cool thoroughly. Cover & refrigerate overnight.
  5. Reheat chili very gently.
  6. Recipe by the Ladies Home Journal

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases