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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 1/2 pounds boneless chuck roast, cut into 1/2-inch cubes |
1/4 cup olive oil |
1/4 cup all-purpose flour |
2 tablespoons chili powder |
5 cloves garlic, minced |
1 teaspoon ground cumin |
1 teaspoon ground oregano |
2 cups beef broth |
1 teaspoon salt |
1/2 teaspoon coarsely ground black pepper |
pinto beans |
Directions:
1. Brown meat in olive oil in a large Dutch oven over medium heat. Combine flour and chili powder; mix well. Sprinkle flour mixture over meat, stirring to coat well. Add minced garlic, cumin, oregano, beef broth, salt, and pepper. Bring mixture to a boil. Reduce heat; cover and simmer 4 hours, stirring occasionally. Serve chili over Pinto Beans.
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