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