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Ann's Texas Chili

    3 pounds boneless chuck -- cubed
    2 tablespoons vegetable oil
    3 garlic cloves -- chopped
    2 teaspoons cumin
    3 tablespoons flour
    1 tablespoon oregano
    2 cans beef broth
    1 teaspoon salt
    1/4 teaspoon pepper
    4 tablespoons 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 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. Add remaining broth, cook 30 minutes more. Cool
    thoroughly. Cover & refrigerate overnight. Reheat chili very gently.


    Recipe by the Ladies Home Journal
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