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    "Real" Texas Chili


    Source of Recipe


    Tweaked from a Craig Claiborn recipe


    Recipe Introduction


    This stretches to feed a lot of people.
    Best made the day before and left to 'mellow' overnight in the refrigerator.


    List of Ingredients


    • 1 1/2 pounds boneless chuck - cut in 1 inch chunks
    • 1 1/2 pounds boneless pork - cut in 1 inch chunks
    • 2 tablespoons oil
    • 3-6 cloves of garlic, peeled and chopped
    • 4-6 tablespoons of chili powder
    • 2 teaspoons cumin
    • 3 tablespoons flour
    • 1 tablespoon leaf oregano, Mexican preferred
    • 2 cans (13.75oz. each) beef broth
    • 1 teaspoon salt
    • 1/4 teaspoon pepper


    Instructions


    1. Heat oil, add beef and pork, stir until meat changes color, but does not brown.
    2. Lower heat, stir in garlic.
    3. Combine chili powder, cumin and flour.Toss into meat and stir until meat is evenly coated.
    4. Crumble oregano over meat.
    5. Add one and a half cans of the beef broth and stir until the liquid is well blended.
    6. Add salt and pepper.
    7. Bring to a boil,stirring occasionally.
    8. Reduce heat, and simmer partially covered, over low heat, for one and half hours.Stir occasionally.
    9. Add remaining broth and cook for 30 minutes longer, or until meat is almost falling apart.
    10. After it's been in the fridge, reheat and serve with slices of lime and sour cream.
 

 

 

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