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Texas Chili Recipe

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This recipe for Texas Chili, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, August 9, 2006


3 pounds beef boneless round steak, cut into 1/2-inch cubes
3 tablespoons vegetable oil
1/2 cup chopped fresh parsley
4 cups water
1 tablespoon paprika
1 tablespoon dried oregano leaves
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper (cayenne)
3/4 teaspoon ground coriander
1/2 teaspoon salt
1 large bay leaf 3 large cloves garlic, crushed 1 large onion, chopped (about 1 cup)
1 can (8 ounces) tomato sauce
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
1 cup sour cream
1 medium avocado, chopped

Cook and stir half of the beef at a time in oil in 4-quart Dutch oven over medium heat until light brown. Stir in remaining ingredients except cheese, sour cream and avocado. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.
Uncover and simmer about 1 1/2 hours longer, stirring occasionally, until mixture thickens. Remove bay leaf. Serve with cheese, sour cream and avocado.




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