Company Chili
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Company Chili
  Chili    Beef    Tex-mex  
Last updated 6/12/2012 1:17:28 AM. Recipe ID 47871. Report a problem with this recipe.
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      Title: Company chili
 Categories: Beef, Tex-mex, Casseroles, Main dish
      Yield: 6 Servings
 
      3 lb Beef chuck or round steak
      2 tb Cooking oil
      2    Garlic coves -- minced
      4 tb Chili powder
      2 ts Ground cumin
      3 tb All purpose flour
      1 tb Oregano
      3 c  Beef broth
    1/3 ts Salt
      1 ds Ground pepper -- to taste
     15 oz Can pinto or chili beans
      1 pk Sour cream -- as needed
      2    Lime -- as needed
 
  ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces. In a skillet
  heat oil to hot. Add beef.  Stir until color changes but does not
  brown. Lower heat, stir in garlic. Combine chili powder, cumin and
  flour. Sprinkle meat with chili mixture, stirring until meat is
  evenly coated. Crumble oregano over meat. Add 2 cups beef broth and
  stir until liquid is well blended. Add salt and pepper. Bring to a
  boil, stirring occasionally. Reduce heat; simmer partially covered
  over low heat for 1-1/2 hours. Add remaining broth and simmer 30
  minutes longer. Meat should be almost falling apart. Cool well,
  refrigerate over night to "ripen" flavor. (This is most important.)
  Reheat on top of double-boiler.  Heat beans, drain, stir into chili.
  Serve on individual plates, adding a good dollop of sour cream.
  Squeeze lime juice over each portion. Cut the other lime into wedges
  and place a wedge onto each plate. Serve with hot corn bread and
  various fresh fruits. From: Minneapolis Tribune
  
  




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Recipe ID 47871 (Apr 03, 2005)

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