Ann's Texas Chili

• 3 pounds beef chuck boneless, cubed
• 2 tablespoons vegetable oil
• 3 each garlic cloves chopped
• 2 teaspoons cumin
• 3 tablespoons flour, all-purpose
• 1 tablespoon oregano
• 2 cans beef stock
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons chili powder or to taste

1. Heat oil in a 4 quart pot, add beef, stirring frequently until meat loses color - DO NOT brown!
2. Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated.
3. Crumble oregano over meat.
4. Add 1 1/2 cans broth and stir until liquid is well blended.
5. Add salt and pepper, bring to a boil, stirring occasionally.
6. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, stirring occasionally.
7. Add remaining broth, cook 30 minutes more.
8. Cool thoroughly.
9. Cover and refrigerate overnight.
10. Reheat chili very gently.

beef chuck, vegetable oil, garlic, cumin, flour, oregano, beef stock, salt, black pepper, chili powder

Taken from recipeland.com/recipe/v/anns-texas-chili-36369 (may not work)