Amazing Texas Chili Recipe

Ingredients

• 6 pounds boneless chuck, cut into 1 inch cubes
• 4 Tbsp vegetable oil
• 3 garlic cloves chopped
• 8 Tbsp Chili powder
• 2 tsp Cumin ground
• 6 Tbsp flour
• 2 Tbsp oregano (dried)
• 4 13 3/4 oz each beef broth
• 2 tsp salt
• 1/2 tsp pepper
• Topping:1 cup sour cream, 1 lime cut into wedges, Shredded cheddar cheese

Instructions

1. Add oil to a warm 8 or larger quart dutch oven cast iron.
2. Add beef stirring frequently with a wooden spoon.
3. Combine chili powder, cumin powder, and flour. Sprinkle meat with chili mixture and stir to coat the meat.
4. Add the oregano over meat.
5. Add 1 - 1/2 cans of the broth and stir till liquid is combined. Add salt and pepper and bring to a boil.
6. Reduce heat and similar partially covered over low heat for 1.5 hours. Stir occasionally. It may burn a little on the bottom, this is normal. Lower the heat even more. Add the remaining broth and cook for 30 minutes longer or until meat falls apart.
7. Let it sit for at least a few hours before serving or serve right away. Overnight is even better. This batch makes a large serving for 8. So, if you are a family of 4 or less, you can freeze half of it in the freeze after it cools down.
8. Add, shredded cheddar cheese, squeeze lime wedges on top and a tablespoon of sour cream on top. It's really good.