Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Truly Texan Chili




List of Ingredients



• 2 T cooking oil
  
• 3 lbs ground beef
  
• 2 to 3 garlic cloves, minced
  
• 3 T chili powder (or to taste)
  
• 1 T ground cumin
  
• 1/4 cup all-purpose flour
  
• 1 T dried oregano
  
• 2 cans (14 1/2 oz each) beef broth
  
• 1 tsp salt
  
• 1/4 tsp pepper
  
• 1 can (15 oz) pinto beans, drained, optional
  
• Optional garnishes: shredded cheddar cheese, tortilla chips, sour cream and/or lime wedges
  






Instructions



1. Heat oil in a large kettle or heavy saucepan. Brown beef, stirring frequently, until no longer pink. Drain fat.
   
2. Reduce heat; stir in garlic. Combine chili powder, cumin, flour and oregano; sprinkle over meat, stirring until evenly coated. Add broth, salt and pepper; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 1 1/2 to 2 hours, stirring occasionally.
   
3. Cool. Cover and refrigerate overnight. Reheat in a heavy saucepan, double boiler or slow cooker over low heat. If desired, add beans and heat through. Garnish individual bowls, if desired, with cheese, tortilla chips, sour cream and/or lime wedges.
   






Final Comments


Yield: 4-6 servings