Texas Chili:
2 tablespoons olive oil3 lbs. boneless chuck, cubed
1 onion, chopped
3 garlic cloves, minced
3 tablespoons flour
3-4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon allspice
1 28-oz. can diced tomatoes, with juice
4 cups beef broth, divided
Salt to taste
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Brown meat in the oil in a 4-quart pot. Lower the heat; stir in the onion and garlic. Mix the flour with the herbs and spices, then sprinkle it over the meat, stirring to coat all pieces. Add the tomatoes and 2 cups of the beef broth; bring to a boil. Reduce heat to low and simmer, partly covered, for 90 minutes, stirring occasionally. Add the other 2 cups of beef broth and cook about 30 minutes more, until the meat is almost falling apart. Serve topped with sour cream or shredded cheese. Garnish with chopped green onions or wedges of lime.
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