Chunky Chili(Must Be Prepared 1 Day In Advance)

• 2 Tbsp. vegetable oil
• 3 lb. boneless chuck, cut into 1-inch cubes
• 2 cloves garlic, chopped
• 4 Tbsp. chili powder
• 2 tsp. ground cumin
• 3 Tbsp. flour
• 1 Tbsp. leaf oregano
• 2 (13 3/4 oz.) cans beef broth
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 (15 1/2 oz.) can Trappey's jalapeno pinto beans, drained
• 4 c. cooked rice
• 1 c. sour cream
• 2 limes, cut in wedges (optional)

1. Heat oil in a heavy
2. 4-quart pan over medium heat.
3. Add beef, stirring frequently with
4. a
5. wooden
6. spoon
7. until
8. meat changes color but does not
9. burn.
10. Lower
11. heat
12. and
13. stir
14. in garlic. Combine chili powder, cumin and flour.
15. Sprinkle meat with chili mixture, stirring
16. until
17. meat
18. is
19. evenly
20. coated. Crumble oregano over meat.
21. Add broth and stir until liquid is well blended.
22. Add salt and pepper.
23. Bring to a boil, stirring occasionally.
24. Reduce heat and simmer 2 hours.
25. Cool thoroughly. Cover and
26. refrigerate
27. overnight.
28. Reheat
29. chili slowly. Add beans.
30. Place cooked
31. rice
32. in
33. individual
34. serving bowls. Spoon chili mixture over rice.
35. Add 1 tablespoon sour cream to each serving.
36. Garnish with
37. lime
38. wedges to squeeze over each portion. Serves 8 to 10.

vegetable oil, boneless chuck, garlic, chili powder, ground cumin, flour, leaf oregano, beef broth, salt, pepper, pinto beans, rice, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612491 (may not work)