Texas Chili
- 3 pounds Boneless Short Ribs Or Chuck
- 2 Tablespoons Vegetable Oil
- 3 cloves Garlic
- 6 Tablespoons Chili Powder
- 2 teaspoons Cumin
- 3 Tablespoons Flour
- 1 Tablespoon Oregano
- 14 ounces, fluid Beef Broth
- 1 teaspoon Salt
- 1/4 teaspoons Pepper
- 1 can (15 Oz. Can) Pinto, Black, Kidney Beans (optional)
- 1 can (14.5 Oz. Can) Crushed Tomatoes (optional)
- 1 cup Dairy Sour Cream, For Topping
- 1 whole Lime, Cut Into Wedges, For Topping
- 1. Heat oil in a 4-quart pot or heavy-bottomed pan over medium heat.
- 2. Add beef, stirring frequently with a wooden spoon until meat changes color but does not brown.
- 3. Lower heat, stir in garlic.
- 4. Combine chili powder, cumin, and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat.
- 5. Place beef mixture into a crock pot, set on low.
- 6. Add the broth and stir until liquid is well- blended. Add salt and pepper (and beans and tomatoes if desired).
- 7. Cook on low until meat is fork tender (took me about 6 hours).
- 8. Cool thoroughly, cover and refrigerate overnight to ripen the flavor.
vegetable oil, garlic, chili powder, cumin, flour, oregano, salt, ubc, pinto, tomatoes, cream, lime
Taken from tastykitchen.com/recipes/soups/texas-chili/ (may not work)