Another one of Ed's recipe. He says he likes to serve this chili with hot cornbread or saltine crackers.
3 lbs beef chuck roast
2 lbs ground beef
2 large onions,diced
5 garlic cloves,minced
2 t. chili powder
crushed red pepper flakes,to taste
2 t. paprika
3 t. garlic powder
2 t. dried oregano
1 can (29 oz) tomato sauce
1 c (28 oz)can tomatoes,diced
quart beef broth
2 tablespoons flour
2 tablespoons white vinegar
salt and pepper,to taste
shredded jack cheese
How To Make
Cut roast into 1 inch cubes; Season with salt and pepper to taste.
Heat oil in a Dutch oven over medium high heat.
Add cubes and sear until browned, about 2 minutes.Remove from pan and set aside.
Brown ground beef with onions,garlic and jalapeños until the beef is brown and the onions are tender; drain.
Stir in spices,beef cubes,tomato sauce and tomatoes.Simmer for 2 hours, stirring occasionally.
Combine flour and vinegar; stir into chili. Simmer another 15 minutes or until thick. Taste for salt and should be spicy.
Top with shredded cheese and sour cream.
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