The original recipe came from the Texas Cooking website.
Makes: 6 servings
Prep time: 15 minutes
Cook time: 2 1/2 - 3 hours
Printable Recipe
Ingredients:
- 2-4 T chili powder
- 2 pounds chuck, cut into bite-sized pieces
- 2 T oil
- 1 32 oz carton beef stock (plus more if needed)
- 1/3 cup garlic, chopped fine
- 1 large yellow onion, chopped fine
- 2 T ground cumin
- 1 T ground oregano
- 1/2 cup paprika
1. Heat oil over high heat in a large Dutch oven or pot. Add beef and brown, 6-10 minutes.
2. Add chili powder and stock. Bring to a boil and reduce to a simmer. Continue simmering, uncovered, for 1 hour.
3. Add remaining ingredients and continue simmering until meat is very tender, about an hour. Add more stock if chili gets too thick.
4. Skim any fat off surface and serve.
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