Chili con Carne Texas Style

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4 hours 8 to 12 Servings Print RecipeEmail Recipe


5poundlean chuck (trimmed and cubed)
1⁄2cupolive oil
1⁄2cupchili powder
2teaspoonground coriander
2teaspoonground cumin
2teaspoondried oregano
3tablespoongarlic (finely minced)
5cupchicken broth (fresh or canned)
  salt (to taste)
  fresh ground pepper (to taste)
  pico de gallo (mexican hot table sauce)
  mexican beans


If not already prepared: Carefully trim off and discard all fat from the meat. Cut the meat into very small cubes.

Heat the oil in a heavy, deep kettle and add the beef cubes. Cook, stirring, until the meat loses it's raw look.

Sift together the flour and chili powder and sprinkle this over the meat. Stir so that the pieces of beef are evenly coated.

Sprinkle with the coriander, cumin and oregano. Add the garlic and stir to blend. Add the broth, salt and pepper and bring to a boil. Let cook over low heat three to four hours or until the meat is exceptionally tender. Stir often from the bottom to prevent sticking and scorching. If necessary, add more broth. The dish should not be soupy. Serve with Mexican Beans and Pico de Gallo (Mexican hot table sauce).

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