Recipe - Anns Texas Chili

BURGE
3 pound Boneless chuck cubed
2 tablespoon Vegetable oil
3 Garlic cloves chopped
2 teaspoon Cumin
3 tablespoon Flour
1 tablespoon Oregano
2 Beef broth cans
1 teaspoon Salt
One fourth teaspoon Pepper
4 tablespoon 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 One half 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 One half hours, stirring occasionally. Add remaining broth, cook 30
minutes more. Cool thoroughly. Cover & refrigerate overnight. Reheat chili
very gently. Source: ChiliLovers' Cookbook

Recipe By :

From: Ladies Home Journal August 1991

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