Recipe - Company Chili

3 pound Beef chuck or round steak
2 tablespoon Cooking oil
2 Garlic coves minced
4 tablespoon Chili powder
2 teaspoon Ground cumin
3 tablespoon All purpose flour
1 tablespoon Oregano
3 cup Beef broth
1/3 teaspoon Salt
1 ds Ground pepper to taste
15 ounce Can pinto or chili beans
1 pack Sour cream as needed
2 Lime as needed

ONE DAY IN ADVANCE: Cut the beef into 1inch pieces. In a skillet heat oil
to hot. Add beef. Stir until color changes but does not brown. Lower heat,
stir in garlic. Combine chili powder, cumin and flour. Sprinkle meat with
chili mixture, stirring until meat is evenly coated. Crumble oregano over
meat. Add 2 cups beef broth and stir until liquid is well blended. Add salt
and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer
partially covered over low heat for 1One half hours. Add remaining broth and
simmer 30 minutes longer. Meat should be almost falling apart. Cool well,
refrigerate over night to "ripen" flavor. (This is most important.) Reheat
on top of doubleboiler. Heat beans, drain, stir into chili. Serve on
individual plates, adding a good dollop of sour cream. Squeeze lime juice
over each portion. Cut the other lime into wedges and place a wedge onto
each plate. Serve with hot corn bread and various fresh fruits. From:
Minneapolis Tribune

Recipe By :

From: Date:

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