REAL TEXAS CHILI

REAL TEXAS CHILI
"No beans in this chili"

3 lbs. boneless beef chuck roast, cut into 1-in. cubes
2 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. Chili powder
2 tsp. ground cumin
3 Tbsp., all-purpose flour
1 Tbsp. drie3d oregano
2 (14-oz.) cans beef broth, divided
1 tsp. salt
¼ tsp. black pepper

Heat the oil in a large skillet over medium-high heat. Sauté the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in 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 the 1-1/2 cans of the broth.

Add the salt and pepper, stir together well, and bring to a boil, reduce heat to low and let simmer, partially covered for about90 minutes. Pour in remaining broth and let simmer for 30 minutes more, until the meat begins to fall apart. Cool, cover and refrigerate allow flavors to blend.

Yield: 8 servings.