Rating: 4.5 stars
114 Ratings
  • 5 star values: 62
  • 4 star values: 32
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 3

This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.

Recipe Summary

cook:
2 hrs
total:
2 hrs 20 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.

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  • In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.

  • Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Nutrition Facts

489 calories; protein 33.1g; carbohydrates 4.9g; fat 37g; cholesterol 114mg; sodium 740.9mg. Full Nutrition
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