Texas Chili II
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Ingredients
3 pounds stew beef, diced
1 (16-ounce) can tomato sauce
1 (14.5-ounce) can whole tomatoes
1 tablespoon paprika
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon liquid hot pepper sauce
1 onion, chopped
1 1/2 tablespoons minced garlic
3 cups water
2 tablespoons chili powder
1/2 cup all-purpose flour
1/2 cup warm water
1 (16-ounce) can tomato sauce
1 (14.5-ounce) can whole tomatoes
1 tablespoon paprika
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon liquid hot pepper sauce
1 onion, chopped
1 1/2 tablespoons minced garlic
3 cups water
2 tablespoons chili powder
1/2 cup all-purpose flour
1/2 cup warm water
Cooking Instructions
1. In a large kettle, brown diced stew beef. Add tomato sauce and whole tomatoes. Simmer for 15 minutes. Add paprika, salt, cumin, oregano, liquid hot pepper sauce, chopped onion, minced garlic, water, and chili powder. Simmer for 1 1/2 hours, stirring every 15 minutes. Skim off any fat.
2. Mix flour with warm water and pour into chili while stirring vigorously. Cook for another 15 minutes.
2. Mix flour with warm water and pour into chili while stirring vigorously. Cook for another 15 minutes.
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