Texas Style Chili Recipe
Ingredients
| 2 1/4 pounds beef round steak, cut in cubes | ||
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 3 Tablespoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Beef broth | 1 10 1/2 Ounce, condensed | |
| Sugar | 2 Teaspoon | |
| Dried oregano | 2 Teaspoon, crushed | |
| Cumin seed | 2 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Bay leaves | 2 | |
| 1 4-ounce can green chili peppers, drained, seeded, and chopped | ||
| Cornmeal | 2 Tablespoon | |
Directions
In large skillet brown steak cubes and garlic in hot oil; drain off excess fat.
Stir in water, condensed beef broth, sugar, oregano, cumin, salt, and bay leaves.
Reduce heat; simmer, covered, till meat is tender, about 1 1/2 hours.
Stir in chili peppers and cornmeal.
Simmer, covered, 30 minutes; stir occasionally.
Remove bay leaves.
Serve over squares of corn bread, if desired.
Stir in water, condensed beef broth, sugar, oregano, cumin, salt, and bay leaves.
Reduce heat; simmer, covered, till meat is tender, about 1 1/2 hours.
Stir in chili peppers and cornmeal.
Simmer, covered, 30 minutes; stir occasionally.
Remove bay leaves.
Serve over squares of corn bread, if desired.
Chef
