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Paula's Texas Style Chili Recipe

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This recipe for Paula's Texas Style Chili is from "It All Began in Morehouse: The Best Cooks in the Midwest", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. boneless chuck roast trimmed and cut into 1" cubes
2 tbsp. vegetable oil
3 cloves garlic chopped
3-5 tbsp. chili powder
2 tsp. cumin
3 tbsp. flour
1 tbsp. leaf oregano
2 13.75 oz. cans of beef broth
1 tsp. salt
1/4 tsp. pepper
1 15 oz. can pinto beans

Directions:
Directions:
Heat oil to medium and add beef and cook until color changes but doesn't brown. Lower heat and stir in garlic. combine chili powder, cumin, and flour and sprinkle over meat stirring until well coated. Crumble oregano over meat and add 1 and 1/2 cans of beef broth. Stir until well blended, add salt and pepper and bring to a boil. Reduce heat to low and simmer 1.5 hours, stirring occasionally. Add remaining broth and cook 30 minutes longer or until meat starts falling apart. Add beans and stir until heated through.

Personal Notes:
Personal Notes:
I usually double the recipe--the hardest part is cutting up the meat! I have made this with the 5 tbsp. of chili powder and it is great but really hot so for most tastes the 3+ may be enough.

 

 

 

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