Fortyhboobs's blog post - Real Texas Chili

By popular request, here’s the recipe for the chili I served at our Super Bowl party. I got this recipe from a women’s magazine many years ago – I think it was a chili cook-off first prize winner.

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3 lbs. boneless chuck, cut into 1” cubes
2 tbsp. vegetable oil
2 to 3 cloves garlic, chopped
4 to 6 tbsp. chili powder (I use 4)
2 tsp. ground cumin
3 tbsp. flour
1 tbsp. leaf oregano
2 cans beef broth
1 tsp. salt
1/4 t. pepper

1) Heat oil in 4-qt. kettle or heavy-bottom pan over medium heat.
2) Add beef, stirring frequently until meat changes color but does not brown.
3) Lower heat; stir in garlic.
4) Combine chili powder, cumin and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat.
5) Add 1-1/2 cans of the 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 1-1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes longer, or until meat is almost falling apart.
6) Cool thoroughly. Cover; refrigerate overnight to ripen flavor.
7) Reheat chili in top part of double boiler placed over boiling water.

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My family has always made burritos out of this chili, adding Mexican rice, chopped onion, shredded cheese and a little sour cream. Delicious!