Ann's Texas Chili Recipe

Name: Ann's Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef chuck boneless, cubed; 2 tablespoons vegetable oil; 3 each garlic cloves chopped; 2 teaspoons cumin; 3 tablespoons flour, all-purpose; 1 tablespoon oregano; 2 cans beef stock; 1 teaspoon salt; 1/4 teaspoon black pepper; 4 tablespoons chili powder or to taste

Servings: persons

3 pounds beef chuck boneless, cubed
2 tablespoons vegetable oil
3 each garlic cloves chopped
2 teaspoons cumin
3 tablespoons flour, all-purpose
1 tablespoon oregano
2 cans beef stock
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons chili powder or to taste

1
Heat oil in a 4 quart pot, add beef, stirring frequently until meat loses color - DO NOT brown!
2
Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated.
3
Crumble oregano over meat.
4
Add 1 1/2 cans broth and stir until liquid is well blended.
5
Add salt and pepper, bring to a boil, stirring occasionally.
6
Reduce heat; simmer partially covered over low heat for 1 1/2 hours, stirring occasionally.
7
Add remaining broth, cook 30 minutes more.
8
Cool thoroughly.
9
Cover and refrigerate overnight.
10
Reheat chili very gently.

1101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds beef chuck boneless, cubed, 2 tablespoons vegetable oil, 3 each garlic cloves chopped, 2 teaspoons cumin, and more.

Yes, Ann's Texas Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ann's Texas Chili

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