Recipe - Beef Chili Texas Style - James Mcnair

3 pound Round roast; trimmed
3 tablespoon Safflower oil
2 cup Yellow onion; finely chopped
1 tablespoon Garlic; minced
Three fourths cup Ground chili powder;
preferable freshly ground
from dried ancho or pasilla
peppers
1 tablespoon Ground cumin
One half cup Unbleached flour
Salt and pepper
Cayenne
3 cup Tomato sauce
4 cup Cooked pinto beans

Quickly rinse the beef under running cold water and pat dry with paper
towels. Chop the beef with a sharp knife or food processor, or cut it into
1/2inch cubes. Reserve.

Heat the oil in a dutch oven or other heavy pot over medium heat. Add the
onion and cook until soft, about 5 minutes. Add the beef and garlic and
cook until the meat is just past the pink stage. Add the chili powder,
cumin, flour, and salt, black pepper, and cayenne to taste; mix well. Stir
in the tomato sauce, reduce the heat, and simmer, uncovered, until the
flavors are wellblended, about 1 hour. Stir in the cooked beans, if using,
the last 20 minutes of cooking. Add a little water to the pot anytime
during the cooking if the mixture begins to dry out.

Serves 12.

NOTES : "This easy yet tasty version comes from my sister Martha, who wraps
it in warm tortillas with an array of toppings (grated jack cheese, chopped
red onion, chopped tomato, chopped cilantro, shredded lettuce, salsa). It
is also good served in bowls with the garnishes passed."
Recipe by: Beef James McNair

Posted to MCRecipe Digest V1 #1009 by KSBAUM KSBAUM@aol.com on Jan 14,
1998