***BURGE*** 3 pounds boneless chuck — cubed
2 tablespoons vegetable oil
3 garlic cloves — chopped
2 teaspoons cumin
3 tablespoons flour
1 tablespoon oregano
2 cans beef broth
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons chili powder — or to taste
Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color – DO NOT brown! Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated. Crumble oregano over meat. Add 1 1/2 cans broth and stir ti l liquid is well blended. Add salt & pepper, bring to a boil, stirring occasio nally. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, st irring occasionally. Add remaining broth, cook 30 minutes more. Cool thorough ly. Cover & refrigerate overnight. Reheat chili very gently. Source: Chili-L overs’ Cookbook
Shared from the Meal Master files of Bill Webster received 6/18/98.