I am a native Texan, and this is the best chili recipe I've ever tasted—it's meaty and spicy. I'd make this whenever I was "homesick" during the years we spent away from Texas due to my husband's military career. —Betty Brown, San Antonio, Texas
- 3 pounds ground beef
- 2 to 3 garlic cloves, minced
- 1/4 cup 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
- 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.
- 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.
Originally published as Truly Texan Chili in Country Ground Beef 1993, p10
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