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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Betsy's Chili Recipe

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This recipe for Betsy's Chili is from The Dyer Family Cookbook Project, 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 beef chuck roast, cut into small pieces
2 tbsp. olive oil
3 cloves garlic, crushed
4-6 tbsp. hot chili powder
1 tbsp. toasted and ground cumin seeds, or 1 1/2 tbsp. ground cumin
3 tbsp. flour
1 tbsp. Mexican oregano
3 c. beef bouillon, plus or minus
Directions:
Directions:
Heat oil in a large kettle or stew pot. Add beef, stirring frequently until meat changes color, not necessary to brown it. Lower heat, stir in garlic to wilt. Combine chili powder, cumin, oregano and flour. Sprinkle over meat, stirring. Add 1/2 broth, salt and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally for 1 1/2 hours. Add remaining broth as necessary. Cool and refrigerate overnight.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Betsy says "A very strange chili recipe, but delicious". This quite spicy recipe should be cooked the day before you plan to serve it. It is practically inedible the day it is cooked. Serve with sour cream and lime wedges and warm tortillas, if desired. It's a great recipe from someone off of Chowhounds.

 

 

 

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