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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Texas Chile Recipe

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This recipe for Texas Chile is from Gail's Family Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. boneless chuck roast2 T. vegetable oil 2-3 cloves garlic 4-6 T. chile powder 2 tsp. ground cumin 3 T. flour 1 T. leaf oregano 2 cans beef broth (13 3/4 oz.) 1 tsp. salt 1/4 tsp pepper 1 can pinto beans 1 c. sour cream 1 lime
Directions:
Directions:
Heat oil in 4 quart heavy bottom pan over med. heat. Saute beef until meat changes color but does not brown. Lower heat, stir in garlic. Combine chile, cumin and flour. Sprinkle over meat, while stirring. Crumble oregano over meat. Add 1 1/2 cans of broth and stir until liquid is well blended. Add salt, pepper. Bring to boil stirring occasionally. Reduce heat, simmer,partially covered over low heat for 1 1/2 hours. Stir occasionally. Add remaining broth, cook for 30 minutes longer-until meat falls apart, Cool thoroughly, cover and refrigerate overnight. Reheat chile in double boiler. Serve with garnish of dollop of sour cream and lime wedge.
Number Of Servings:
Number Of Servings:
6-8 people
Personal Notes:
Personal Notes:
This is the best chili! Again, one of Grandma's!

 

 

 

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