Title: Ann's Texas Chili
Categories: Main dish, Beef, Tex-mex
Yield: 8 Servings

BURGE
3 lb Boneless chuck -- cubed
2 tb Vegetable oil
3 Garlic cloves -- chopped
2 ts Cumin
3 tb Flour
1 tb Oregano
2 Beef broth cans
1 ts -Salt
1/4 ts -Pepper
4 tb Chili powder -- or to taste

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

Recipe By :

From: Ladies Home Journal- August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip