Ingredients
- 3 garlic (cloves chopped)
- 2 cans beef broth
- 3 pounds chuck cubed (boneless)
- 2 tablespoons vegetable oil
- 3 tablespoons flour
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
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 ti l liquid is well blended. Add salt & pepper, bring to a boil, stirring occasio nally. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, st irring occasionally. Add remaining broth, cook 30 minutes more. Cool thorough ly. Cover & refrigerate overnight. Reheat chili very gently.
Shared from the Meal Master files of Bill Webster received 6/18/98.
