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Ann's Texas Chili



Yield: 8 Servings

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


Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown! Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated. Crumble oregano over meat. Add 1 1/2 cans 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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