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. 1. Heat oil in a 4-quart pot or heavy-bottomed pan over medium heat.
2. 2. Add beef, stirring frequently with a wooden spoon until meat changes color but does not brown.
3. 3. Lower heat, stir in garlic.
4. 4. Combine chili powder, cumin, and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat.
5. 5. Place beef mixture into a crock pot, set on low.
6. 6. Add the broth and stir until liquid is well- blended. Add salt and pepper (and beans and tomatoes if desired).
7. 7. Cook on low until meat is fork tender (took me about 6 hours).
8. 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)