Spiced Mexican Beef Chili

• 2 pounds beef diced
• 1 clove garlic chopped
• 1 tablespoon flour, all-purpose
• 1 teaspoon oregano ground
• 1 teaspoon cumin ground
• 1 teaspoon coriander ground

1. Take lean beef and cut in small dice, put to cook with a little oil.
2. When well braised, add some onions, a clove of garlic chopped fine and one tables poon flour.
3. Mix and cover with water or stock and two tablespoons espagnole, 1 teaspoon each of ground oregano, camino, and coriander.
4. The latter can be purch ased at any drug store .
5. Take dried whole peppers and remove the seeds, cover w ith water and put to boil and when thoroughly cooked pass through a fine strainer.
6. Add sufficient puree to the stew to make it good and hot, and salt to taste .
7. To be served with a border of Mexican beans (frijoles), well cooked in salted water.
8. Boil beans in an earthen vessel until soft (four to eight hours).
9. Mash and put them into a frying pan of very hot lard and fry until comparatively dry and light brown.
10. Sometimes chopped onions are put int o the lard before the beans are added and sometimes pods of red pepper or grated cheese.

beef, garlic, flour, oregano ground, cumin ground, coriander ground

Taken from recipeland.com/recipe/v/spiced-mexican-beef-chili-46472 (may not work)