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Monday, September 15, 2008

Texas Chile

Print Friendly and PDF With cooler weather coming I always start to crave soups & stews. Here's a great one to try on a cooler day.

Texas Chile

3 lbs chuck roast cut into pieces
1 Tbsp vegetable oil
4 Tbsp chile powder (vary this to your taste)
3 Tbsp flour
2 Tbsp minced garlic
1/2 Tbsp cumin
1 Tbsp oregano
salt & pepper to taste
1 1/2 c. beef broth
1 can kidney beans
1 diced onion, 1 diced bell pepper

Cube the meat and vegetables & cook in oil. Sprinkle on chile powder, flour, garlic, cumin, oregano, salt & pepper. Stir so meat is coated. Add broth and bring to a boil. Cover and cook 2-3 hrs until the meat is fork tender and almost starts to shred. Skim off surface fat. Add beans and serve.


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