Those very first pots of chili were cooked out on the Texas cattle drives to use up tough cuts of beef. Real Texas Chili doesn't have any beans in it. Though I do make wonderful chili recipes with beans in them. But in this recipe there are no beans. You can if you wish add beans. If you do add beans I suggest adding the contents of a 15 1/2 ounce cans of red kidney beans that you have washed with cold running water.
Ingredients:
3 lbs. Beef Chuck Roast, boneless (cut into 1” cubes)
2 Tbsp. Olive Oil
3 Garlic Cloves, minced
3 Tbsp. All-purpose plain Flour
2 tsp. Ground Cumin
3 Tbsp. Chili Powder
1 Tbsp. Dried Oregano
2 (14 oz.) cans Beef Broth
1 tsp. Ground Sea Salt
1/4 tsp. Ground Black Pepper
Directions
Heat the oil in a large skillet over medium high heat. Sauté the beef cubes in the oil for 2 minutes. Then reduce the heat to medium and stir in the garlic.
In a small bowl, combine the flour, cumin, and chili powder, then sprinkle the mixture over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
Add the salt and ground black pepper stirring together well. Bring to a boil and reduce heat to low and let simmer, partially covered for about 90 minutes.
Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
This chili will always be better after it has been in the refrigerator over night. I usually leave it three days after I make it and it turns out wonderful.
More Great Chili Recipes
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3. World's Best Vegetarian Chili Recipe
4. The World's Best No Beans Chili
5. World's Best Chicken Chili Recipe
7. One Of The Best Chili Recipes Ever
Author Thomas Byers
Thomas Byers is a writer at Hub Pages and he has been an award winning chef for over thirty years. He has won over $50.000 in chili cook offs in the last thirty years. Have you ever been to Hub Pages? If not you really should CLICK HERE NOW and check it out.
