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    Hoss's Big Texas Chili

    Source of Recipe

    Cowboy Cookbook

    Recipe Introduction

    Not that Dan really measured the ingredients!

    List of Ingredients

    • 2T. vegetable oil
    • 3 lb. boneless chuck, cut into 1 inch cubes
    • 2 to 3 garlic cloves, chopped
    • 4 to 6T. chili powder
    • 2t. ground cinnamon
    • 3T. all-purpose flour
    • 1T. oregano
    • 2(101/2 oz) cans beef or chicken broth
    • 1t. salt
    • 1t. pepper
    • 1(15 oz) can pinto beans
    • shredded longhorn cheese
    • jalapeno peppers
    • sour cream
    • lime wedges


    1. Heat oil in a 4 qt. pan over medium heat. Add the beef and stir until meat changes color, but do not brown.
    2. Lower heat and stir in garlic. Combine chili powder, cinnamon, flour, and oregano, and stir into meat.
    3. Add broth, salt, and pepper. Stir and bring to a boil. Reduce heat to simmer and cook, partially covered for 1 1/2 hrs.
    4. Stir occasionally. Add beans and cook for 30 mins. more. May be prepared in advance and refrigerated.
    5. Re-heat before serving. Serve with "serve yourself" side dishes or shredded cheese, jalapenos, sour cream and lime wedges.
    6. Makes: 10-12 servings.




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