Texas Easy Chili
3 pounds chuck roast or ground beef, cubed or formed into small meatballs
2 tablespoons oil
2 cloves of garlic, minced
6 tablespoons chili powder
5 tablespoons flour
1 tablespoon dried oregano
1 teaspoon ground cumin
3 cups tomato juice or V8
3 beef bouillon cubes
salt and black pepper to taste
Garnish - lime wedges and sour cream
Makes 6 cups of chili.
Cut chuck roast into bite-size pieces or form ground beef into small
meatballs (1 inch - 25mm in size). Fry beef in cooking oil until outside
is browned. Add minced garlic and cook for two minutes. Combine chili
powder, flour, oregano and cumin in bowl and mix well. Sprinkle mixture
over cooking beef and stir until beef is well coated with spice mixture.
Cook for 1 minute. Add tomato juice and bouillon cubes. Stir for about
15 seconds. Simmer for 45 minutes, stirring occasionally. Remove from heat
and add salt and black pepper to taste.
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