Real Texas Chili

SUBMITTED BY: AICIRTAP PHOTO BY: L-Iron Chef

"This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired."

PREP TIME	20 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
1/4 teaspoon ground black pepper

READ REVIEWS (38)

DIRECTIONS

Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

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REVIEWS

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Reviewed on Feb. 3, 2007 by SHOOPDJ

This recipe is fantastic! I have been looking all over for an all beef, no bean chili that tastes like "Ike's Chili", an old restaurant in Tulsa. They won't give me theirs, but this one has to be it because it tastes the same - float a little vinegar on top and go to town. One caution though...this recipe takes longer to cook than indicated. I slow cook mine for about 4 hours and add a cup of red wine after about 3 hours. Then I use a mixer to shred the remaining beef that is still cubed. This gets the texture just right and avoids the "beef stew" consistancy some people on this thread are getting.

7 users found this review helpful

Reviewed on Aug. 25, 2007 by Dianemwj

I have been making this dish for years and I follow the recipe exactly except for adding more chili powder (more like 5 tablespoons). I sometimes have to add more broth as well. It really does need to refrigerate overnight to blend the flavors. Great served with sour cream, grated cheese and lime wedges to squirt the juice over the dish to taste. If you really must have beans, serve them on the side. This chili is the real deal. My family begs me to make it. Great recipe!

5 users found this review helpful

Reviewed on Oct. 17, 2005 by ARNOLDIRR

This was great! I'm lazy so didn't cut up a chuck roast but used stew meat instead. Our store cuts it up fairly small. Other than that i followed the recipe to the letter and served it with white rice. It has a wonderful spice without being overly hot. The meat simmered to extremely tender without falling apart. My husband and I loved it and he asked me to make it again soon.

5 users found this review helpful

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