Texas Chili
"If you think Chili has beans, you don't know beans
about Chili", Texas Bob
| Ingredients: |
| Chuck Tender, Coarsely ground |
2 lbs. |
|
Ground Cumin |
2 tbsp. |
| Tomato Sauce |
1 can (8-oz.) |
|
Salt |
Dash |
| Beef broth |
1 can (14½-oz.) |
|
Ground oregano |
Dash |
| Chopped onion |
1 cup |
|
Cayenne |
Dash |
| Chili powder |
4 tbsp. |
|
Coriander |
Dash |
|
|
|
Brown the meat in a large "Texas size" pot; drain well.
Add the remaining ingredients, and simmer, covered, for 45
minutes, or until meat begins to get tender. Taste, and
adjust seasonings, adding more chili powder, or salt if needed.
(If chili is too hot, add a little brown sugar. If chili
is too thick, add a little water.) Cook 15 minutes
longer, or until meat is tender.
Yield: 6 cups
|
| |
