5 hour chili

5 pounds lean chuck roast, cut into 1″ squares
salt and pepper
1/2 cup olive oil
1/2 cup flour
1/2 cup chili powder
1 tablespoon cumin seeds
1 tablespoon oregano
10 garlic cloves, minced
4 cups beef broth

Season meat with salt and pepper. Heat olive oil in large pot and brown meat.

Add cumin, oregano and garlic to meat and mix well. Combine flour and chili powder and strain over meat, stirring to combine. Add broth, bring to a boil. Lower heat and simmer, partially covered for five hours. Stir occasionally. Meat will be very tender and sauce thickened.

Serve over rice with salsa, sour cream, grated cheddar cheese and green onions.

Recipe courtesy of Nancy Greenwood.

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