Cincinnati Chili, 3, 4, 5 way

By pcoates

Ingredients

• 3 lbs. beef chuck
• 2 Tbsp. oil
• 4 Tbsp. chili powder (can increase up to 6)
• 3 Tbsp. flour
• 2 Tbsp. finely chopped garlic
• 1/2 Tbsp. ground cumin
• 1 Tbsp. crumbled oregano
• 1 1/2 cup beef broth
• salt & pepper

Preparation

Step 1

Cut meat into 1 1/2" cubes. Cook cubes in oil until it loses red color. Sprinkle with chili powder, flour, garlic, cumin, oregano, salt, & pepper. Stir until coated.

Add beef btoth & bring to boil. Partly cover & cook for 2-3 hours, stirring occasionally. Cook until meat is fork tender & almost starts to shred. Skim off surface fat & cool. Refrigerate overnight. Reheat & serve with rice or spaghetti, onions, beans, cheese, & oyster crackers.