Ann's Texas Chili

Yield: 8 Servings

1 burge
3 lb boneless chuck --, Cubed
2 Tbsp vegetable oil
3 garlic cloves --, Chopped
2 tsp cumin
3 Tbsp flour
1 Tbsp oregano
2 beef broth can s salt pepper
4 Tbsp chili powder -- (or), To
-Taste

Heat oil in a 4 qt. pot, add beef, stirring frequently until meat
loses color - DO NOTbspbrown! Lower heat, stir in garlic, chili
mixture, stirring until beef is evenly coated. Crumble oregano over
meat. Add 1 1/2 can s broth and stir til liquid is well blended. Add
salt & pepper, bring to a boil, stirring occasionally. Reduce heat;
simmer partially covered over low heat for 1 1/2 hours, stirring
occasionally. Add remaining broth, cook 30 minutes more. Cool
thoroughly. Cover & refrigerate overnight. Reheat chili very gently.


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