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This recipe for CHILI MAC (TEXAS STYLE), by , is from Nanny's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Simms


5lbs. beef-chuck, ground once (ask butcher for it)
1/2 cup olive oil
1/2 cup flour
1/2 cup chili powder
3 tbsp.cumin
1 tsp. salt
2 tsp. oregano
3 cloves garlic, finely chopped
3/4 tsp. freshly ground black pepper
1 qt. beef broth

In lg. skillet or heavy pan, brown meat in oil.
This is a layering effect:
Sprinkle flour and chili powder on meat that is simmering.

Cook, stirring, 3 to 5 minutes, until meat is coated with mixture.
Add cumin & oregano, rub between palms of hands letting spices fall on to meat.. (Opens up the flavor).
Add garlic, beef broth, salt and pepper.

Cover and simmer for at least 5 to 6 hour.
Or, transfer to crock pot and cook on low
Stir occasionally.

Sevrve over spaghetti noodles,
top meat with grated cheddar cheese.

Personal Notes:
Personal Notes:
The coveted recipe, given to all from Mom, (Grandma). When ever you make it, think of me!




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