Title: Texas Chili
Categories: Lifetime tv, Life5
Yield: 4 servings

3 tb Vegetable oil
2 lb Beef round or chuck; cut
-into 1/2 inch
; cubes
Salt and freshly ground
-pepper
2 md Onions; finely chopped
4 Cloves garlic; finely
-chopped
1/4 c Flour
2 c Beef broth
2 c Water
4 tb Ancho chile powder
2 Chipotle peppers; finely
-chopped
1 ts Ground cumin
1 ts Fresh oregano; finely
-chopped
2 c Cooked black beans

-----------------------------------SIDES-----------------------------------
Cheddar cheese
Sour cream
Red onion
Green onion
Hollowed-out loaves of bread

In a large cast iron skillet, heat the oil until almost smoking. Season the
beef with salt and pepper to taste and sear the beef in batches. Remove to
a 4 qt. pot or Dutch oven. Drain all but 2 Tbsp. fat from the skillet and
cook the onions, covered, until soft. Remove the lid and continue cooking
until the onions are light brown. Sprinkle the flour over the onions and
cook for 1-2 minutes to incorporate and to cook the mixture through.
Transfer the onions to the pot with the beef and add the garlic, broth,
water, cumin, oregano, ancho powder, and chipotle peppers. Simmer over
medium heat for 1 1/2 hours, stirring occasionally. If the mixture gets too
thick, add water to thin. At the end of the simmering time, degrease the
surface and simmer another 15 minutes. During the last five minutes of
cooking add the cooked beans.

Garnish with cheddar cheese, sour cream, red onions, green onions, or any
combination of these topping. Or hollow out the insides of a crusty roll
and serve the chili in the bread bowl.

© 1997 Lifetime Entertainment Services. All rights reserved.

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