Willie'S Chili

• 3 Tbsp. flour
• 2 1/2 tsp. minced onion
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. crushed red pepper
• 1 tsp. salt
• 1/2 tsp. minced garlic
• 1/2 tsp. sugar
• 1 lb. ground beef
• 1/2 c. water
• 1 qt. tomato juice
• 2 cans kidney or red beans

1. Select a 3 to 4 pound chuck or rump pot roast. Trim off excess fat; heat in large skillet or Dutch oven.
2. When you have about 2 tablespoons melted fat, remove trimmings.
3. For rich brown, roll pot roast in flour; brown slowly on all sides in hot fat.
4. Season with salt and pepper.
5. Add 1/2 cup water.
6. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender.
7. Add more water if needed to prevent sticking.
8. Add small whole onions, potatoes and carrots the last 45 minutes of cooking.
9. Thicken liquid for pot-roast gravy, if desired.
10. Makes 6 to 8 servings. Enjoy!

flour, onion, chili powder, ground cumin, red pepper, salt, garlic, sugar, ground beef, water, tomato juice, kidney

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583678 (may not work)