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Thick Texas Chili




Source of Recipe


David


List of Ingredients




Thick Texas Chili

1 large onion, chopped fine (optional)
3 pound chuck roast or steak cut in 1/2" cubes, fat removed, dredge in
flour, brown w/ onion and drain
Combine above in 6 quart heavy pot with:
2 T ground cumin
1-2 T chili powder (the more powder, the spicier)
1 tsp garlic powder



Recipe



Add enough tomato juice or water to cover mixture. Bring to boil, reduce heat and simmer uncovered, adding water as necessary, until meat is very tender (2-3 hours). Refrigerate till fat congeals on top. Remove congealed fat, reheat & serve. (this is not necessary, but overnight refrigeration develops
a much better flavor). Serve with crackers, top with grated cheddar cheese, or serve over rice or noodles