Authentic Texas Ranch-Style Chili
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- 4 Tbsp
- vegetable oil
- 3 lb
- beef chuck or round, cut into 1/4 to 1/2-inch cubes
- 1 c
- onions, chopped (more if you like)
- 4 clove
- garlic, finely minced
- 4 - 6 Tbsp
- chili powder (or to taste)
- 2 Tbsp
- 3 tsp
- cumin seed, crushed
- 2 tsp
- oregano, crushed (from spice bottle)
- 2 tsp
- 1/4 tsp
- cayenne pepper
- 14.5 oz. can(s)
- condensed beef broth
- 1 and 1/2 c
- 1 - 2 Tbsp
1Heat 2 tablespoons of oil in a heavy large pot with tight-fitting lid. Lightly brown beef, removing as it browns. Add more oil as needed.
2After all meat is browned and removed from pot, add garlic and onion to pot and saute until tender and lightly browned. Return all meat to pan.
3Combine chili powder, flour, and cumin (I don't always crush the cumin seeds, just leave whole). Sprinkle this mixture over the meat; stir over low heat until meat is evenly coated, about 2 minutes.
4Stir in oregano, salt, cayenne, beef broth and water. Bring to a boil, stirring often. Lower heat, simmer slowly, with lid on for about 2 hours, or until meat is very tender.
5Sprinkle in the cornmeal, stirring constantly, until mixture is slightly thickened, 5 - 10 minutes.
*It is best to let chili "rest" for 15 to 30 minutes before eating; it gives the meat a chance to absorb more of the sauce!
Serve with hot white rice and pinto beans on the side, if desired.