Real Texas Chili III

  1. 4 pounds cubed beef
    1/4 cup vegetable oil
    3 medium onions
    5 cloves of crushed garlic
    1-2 jalepeno peppers minced
    1 Tbsp cumin
  2. 2 Tbsp coriander
    2 Tbsp oregano
    3 Tbsp flour
    2 cups beef broth
    2 cups water (or beer)
    salt/pepper to taste
  1. Trim fat off roast and cut into cubes. Add oil and beef to large pot and brown.
  2. Add beef broth and water and all other ingredients, except flour. Reduce heat, cover and simmer for about 1 1/2 hours.
  3. Add water if needed and check meat after about an hour for desired tenderness. When you think the meat is just about right, put flour in a measuring cup, slowly add hot tap water while stirring with a spoon until you get a thin paste.
  4. Stir flour into chili, then cook a few more minutes until it thickens. This chili is excellent by itself, or serve on top of brown rice with cornbread. Enjoy!
  5. Recipe by Warren Gammel

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