I love cooking chili recipes this time of year. This Texas Chili recipe is one of my favorites that was given to me by a dear friend of mine years ago. I have modified the recipe a bit, but it is still wonderful and great for a cool weeknight or freezer meals.
Delicious Texas Chili Recipe
6 pounds boneless chuck, cut into 1-inch cubes
4 tablespoon vegetable oil
3 garlic cloves chopped
8 tablespoon Chili powder
2 teaspoon Cumin ground
6 tablespoon flour
2 tablespoon oregano (dried)
55 oz each beef broth
2 tsp salt
½ teaspoon pepper
1 cup sour cream
1 lime cut into wedges
Shredded cheddar cheese
Add oil to a warm 8 or larger quart dutch oven cast iron.
Add beef stirring frequently with a wooden spoon.
Lower the heat and stir in the garlic.
Combine chili powder, cumin powder, and flour. Sprinkle meat with chili mixture and stir to coat the meat.
Add the oregano over meat.
Add 8-16 oz of the broth and stir till liquid is combined. Add salt and pepper and bring to a boil.
Reduce heat and simmer 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.
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. It can be frozen in two-gallon freezer baggies after it has cooled completely. You can also make this cornbread recipe to accompany this dish.
Here is the recipe to print:
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