Texas Style Chili
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This recipe was developed and prepared by Mark ‘Shack’ Loshack of Rock 102 FM and “Cooked” on Shaw Cable.
3 lbs boneless chuck ‐ cut into 1” cubes
2 tbsp Camelina oil for frying
3 cloves crushed garlic
2 tsp flour
1 onion, diced
1/4 cup chili powder
1 tbsp ground cumin
1 tbsp oregano
1/2 tsp cayenne pepper
3 cups beef broth
1 cup crushed canned tomatoes
1 ½ tsp salt
1/2 tsp pepper
water as needed
Dredge beef in flour.
In a dutch oven, brown meat in oil. Add onion, garlic and spices and sauté for another 2 minutes.
Add remaining ingredients except for the yogurt and cheddar cheese.
Bring to a boil, then reduce heat to medium‐low and simmer for 3 hours until beef is fall‐apart tender and liquid has been reduced (stirring occasionally).
Add a small amount of water if mixture gets a little too dry.
Serve in a bowl topped with cheddar cheese and a dollop of plain yogurt.
1/2 tsp chilis chopped or chili flakes – optional
1/4 cup shredded cheddar cheese
3 tbsp plain yogurt
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