Texas Chili

So, I've been on a bit of a hiatus. Sorry about that! But I'm back with a bunch of yummy recipes!

We got together with a group of friends last night from church. I made a couple of different kinds of chili -- both of which are delicious! This one comes from my mom. It's a real "man-pleaser" because it's so meaty. I made it one time for a chili cook off and won!

Texas Chili

3 lb. boneless beef (1-inch cubes)
2 tbsp. vegetable oil
2-3 cloves garlic, minced
4-6 tbsp. chili powder
2 tsp. ground cumin
3 tbsp. flour
1 tbsp. oregano
2 cups MSPI-friendly beef broth
1 tsp. salt
1/4 tsp. pepper
1 can pinto beans

Cook beef in oil over medium heat. Lower heat and add garlic. Combine chili powder, cumin and flour. Coat meat with mixture. Add remaining seasonings and broth. Bring to a boil, then simmer 2-5 hours (depending on the type of meat). Add more liquid, if necessary. Add beans last half hour. Serve with toppings, such as chopped onions, jalapeno peppers, tortilla chips and shredded cheese and sour cream for those who can eat them.

Mom's Hints: She recommends using beef chuck. It may take more trimming, but it has more flavor and is more tender. You can also substitute pork for part of the meat for a nice flavor combination. Be careful to stir often -- the flour may cause it to stick and possibly scorch. Keep the temperature low. Start with the smaller amount of chili powder, then add more later if necessary. This recipe is actually better if made a day ahead and then reheated.

My Hints: Add more beans to help stretch the chili and feed more people. You can also thin it out with more broth for the same reason.