Ingredients
- 3 garlic (cloves chopped)
- 2 cans beef broth
- 1,400 gr chuck cubed (boneless)
- 30 ml vegetable oil
- 24 gr flour
- 5 gr oregano
- 4 gr cumin
- 3 gr salt
- 1 gr pepper
Heat oil in a 4 litre 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 1.5 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 1.5 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 0. 340136054421.77.
