Category: Chili

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 cans

1 tsp -Salt

1/4 tsp -Pepper

4 tbsp 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. Source: Chili-Lovers' Cookbook



Recipe By :



From: Ladies Home Journal- August 1991



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip