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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
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