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Texas Easy Chili
Meat - Makes 6 cups of chili.
Ingredients
• 3 pounds chuck roast or ground beef, cubed or formed into small meatballs
• 2 tablespoons oil
• 2 cloves of garlic, minced
• 6 tablespoons chili powder
• 5 tablespoons flour
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 3 cups tomato juice or V8
• 3 beef bouillon cubes
• salt and black pepper to taste
• Garnish - lime wedges and Jalapeno
Serve with parve crackers or can serve with tortilla chips crushed to put on
top.
• Does not need a hechsher: Fresh Peppers, flour
• Needs a hechsher: beef, beef bouillon, oil, processed spices, tomato juice or
V8 juice.
- Cut chuck roast into bite-size pieces or form ground beef into small
meatballs (1 inch - 25mm in size).
- Fry beef in cooking oil until outside is browned.
- Add minced garlic and cook for two minutes.
- Combine chili powder, flour, oregano and cumin in bowl and mix well.
Sprinkle mixture over cooking beef and stir until beef is well coated with
spice mixture. Cook for 1 minute.
- Add tomato juice and bouillon cubes. Stir for about 15 seconds.
- Simmer for 45 minutes, stirring occasionally.
- Remove from heat and add salt and black pepper to taste.
Notes, tips and variations
- Cool and refrigerate overnight to develop flavors. (If you
can wait, if not, enjoy.)
- Heat and serve in bowls with 1 tablespoon of lime juice.
- Serve with cornbread or sourdough bread.
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