Pat's Real Texas Chili

  1. 2 tablespoons vegetable oil
    3 pounds chuck steak, cut in 1-inch cubes
    4 tablespoons chili powder
    2 teaspoons ground cumin
    2 cloves garlic, peeled and chopped
  2. 1 teaspoon crushed dried oregano
    3 tablespoons all-purpose flour
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    2 cups beef broth
  1. Heat oil in large skillet; brown meat on both sides. Add chili powder (up to 6 tablespoons for spicier taste), cumin, garlic and oregano.
  2. In a small bowl, combine flour, salt and pepper. Stir in a small amount of broth; set aside.
  3. Add remaining broth along with flour mixture to skillet; stir to mix.
  4. Simmer for 2 to 3 hours over low heat, stirring periodically, until meat is tender. Serve hot.
  5. Makes 12 servings

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