Title: Doug's Good Texas Chili
Categories: None
Yield: 1 servings

1 1/2 lb Beef round steak; cut in one
-inch chunks
1 c Chopped onions
4 Cloves garlic; finely
-chopped
4 Jalapenos; seeded and
-chopped
1 Hab seeded and chopped
3 tb Flour
2 ts Comino; (cumin) seeds
2 c Good chicken broth
Salt and freshly ground
-black pepper and cayenne
-pepper to taste

Cook the onions, garlic and chiles in a little olive oil until the onions
are transparent, remove to a dish, add a little more oil, heat the pan to
hot and brown the beef chunks. Do not burn them, and when they are all
nicely browned, throw the veggies back in, and add the flour, mixing it
around well....add the chicken broth(use beef broth if you wish)and cook on
a simmer for about two hours, checking that it does not stick,or become too
thick...if it starts getting too thick, add a little more broth. Taste it
at this point, and season to taste....there is NO canned chili powder in
this recipe...add more cumin if desired.

Posted to CHILE-HEADS DIGEST by Doug Irvine on Sep
28, 1999, converted by MM_Buster v2.0l.