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Ingredients
- 1 28 oz can chili beans
- Seasoned salt for meat
- 1 1/2 lbs ground chuck or chili grind
- 3 cloves minced garlic
- 2 TBS ground cumin seed
- 1 tsp oregano
- 1 can Rotel tomatoes with green chili
- 2 TBS chili powder (more or less to taste)
- 1/2 onion, chopped
- 1 1/2 to 2 TBS flour
- 1 16 oz can tomato sauce
- 1 1/2 TBS dark vinegar (cider)
Details
Preparation
Step 1
Brown the beef in a skillet or stew pot.
Add onion and garlic and cook until tender.
Add flour and stir until flour is mixed in and smooth. Cook for at least 1 minute to insure there will be no "flour taste". (note: this step creates a roux or thickener for the chili).
Add all ingredients to meat mixture in a stew pot and bring to a gentle boil.
Reduce the heat and let simmer for at least 20 minutes.
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