Texas Chili

Name: Texas Chili
Ingredients: 3 pounds Boneless Short Ribs Or Chuck; 2 Tablespoons Vegetable Oil; 3 cloves Garlic; 6 Tablespoons Chili Powder; 2 teaspoons Cumin; 3 Tablespoons Flour; 1 Tablespoon Oregano; 14 ounces, fluid Beef Broth; 1 teaspoon Salt; 1/4 teaspoons Pepper; 1 can (15 Oz. Can) Pinto, Black, Kidney Beans (optional); 1 can (14.5 Oz. Can) Crushed Tomatoes (optional); 1 cup Dairy Sour Cream, For Topping; 1 whole Lime, Cut Into Wedges, For Topping

14 ingredients

8 steps

Ingredients

3 pounds Boneless Short Ribs Or Chuck
2 Tablespoons Vegetable Oil
3 cloves Garlic
6 Tablespoons Chili Powder
2 teaspoons Cumin
3 Tablespoons Flour
1 Tablespoon Oregano
14 ounces, fluid Beef Broth
1 teaspoon Salt
1/4 teaspoons Pepper
1 can (15 Oz. Can) Pinto, Black, Kidney Beans (optional)
1 can (14.5 Oz. Can) Crushed Tomatoes (optional)
1 cup Dairy Sour Cream, For Topping
1 whole Lime, Cut Into Wedges, For Topping

Directions

1

1. Heat oil in a 4-quart pot or heavy-bottomed pan over medium heat.
2

2. Add beef, stirring frequently with a wooden spoon until meat changes color but does not brown.
3

3. Lower heat, stir in garlic.
4

4. Combine chili powder, cumin, and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat.
5

5. Place beef mixture into a crock pot, set on low.
6

6. Add the broth and stir until liquid is well- blended. Add salt and pepper (and beans and tomatoes if desired).
7

7. Cook on low until meat is fork tender (took me about 6 hours).
8

8. Cool thoroughly, cover and refrigerate overnight to ripen the flavor.