Ingredients
- 3 lbs. chuck roast, cut into bite-sized pieces
- 2 cloves garlic minced
- 6 tablespoons ancho chili powder
- 5 tablespoons flour
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground cumin seeds
- 2-3 cans (14.5 oz each) beef broth
- 2 small cans drained pinto beans (optional)
- Garnishes: sour cream and lime wedges
Directions
Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well.
Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency.
Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more.
IMPORTANT: Cool and refrigerate overnight.
To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread.
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By mulky53
on October 14, 2012
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Love this chili!
By derlogi
Singapore
on May 13, 2012
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Good basic recipe. I like to use the tough and tasty cuts rather than chuck. i.e, shank, short ribs cut in bits, all browned in some rendered beef suet. A little grease enhances flavor and smoothness. Oh yeah, throw the rib and shank bones in the pot too.
By CoveSurfer
Galveston, Texas
on February 20, 2012
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I have made this several times. Great recipe.
Def store it overnight, allows it to thicken and the meat to absorb the spices.
Cilantro and Soar Cream makes it even better. Highly recommend.
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