Heritage Cookbook

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Real Texas Chili

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Virginie Martocq

Ingredient list

2 T. vegetable oil
3 lb. boneless chuck, cut into 1″ pieces
2-3 cloves garlic, finely chopped
4-6 T. chili powder
3 T. flour
2 tsp. ground cumin
1 T. leaf oregano, crumbled
2 (13 3/4-oz.) cans beef broth
1 tsp. salt
1/4 tsp. pepper
1 (15-oz.) can pinto beans, optional
1 (8-oz.)container sour cream
1 lime, cut into wedges
Instructions

Heat oil in 4-qt. kettle over medium heat. Add beef and cook; stir frequently, until meat changes color but does not brown. Reduce heat to low; stir in garlic. Combine chili powder, flour and cumin in small cup. Sprinkle meat with chili mixture; stir until evenly coated. Crumble oregano over meat. Add 1 1/2 cans of broth; salt and pepper. Stir until well blended. Bring to boil over medium heat; stir occasionally. Reduce heat to low. Partially cover and simmer for about 1 1/2 hours; stir occasionally. Add remaining broth. Simmer for 30 minutes longer or until meat is almost falling apart. Cool; cover and refrigerate overnight to ripen flavor. Reheat chili. If using pinto beans, drain and stir into chili. Garnish with sour cream; serve with lime wedges. Makes 8 servings.

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