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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I am a native Texan, and this is the best chili recipe I've ever tasted Ingredients:
3 pounds ground beef |
2 to 3 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
2 to 3 tablespoons chili powder |
1 tablespoon dried oregano |
1 tablespoon ground cumin |
2 cans (14-1/2 ounces each) beef broth |
1 can (15 ounces) pinto beans, rinsed and drained, optional |
1 teaspoon salt |
1/4 teaspoon pepper |
optional garnishes: shredded cheddar cheese, tortilla chips, sour cream and/or lime wedges |
Directions:
1. In a Dutch oven, cook beef and garlic over medium heat until no longer pink; drain. Combine the flour, chili powder, oregano and cumin; sprinkle over meat, stirring until evenly coated. Add the broth, beans if desired, salt and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours to allow flavors to blend, stirring occasionally. Sprinkle with cheese, tortilla chips, sour cream and/or lime wedges if desired. Yield: 8 servings.
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