Craig Claiborne's Real Texas Chili

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  • 3 pounds boneless chuck, 1-inch cubes
  • 2 tablespoons vegetable oil
  • 4 to 6 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 tablespoons all-purpose flour
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1 (13 1/2 ounce) can beef broth
  • 1 broth can of water
  • 1/2 teaspoon pepper
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 cup sour cream
  • 1 lime, cut into 8 wedges


  1. Sauté beef in oil in 4-quart pot until meat changes color but doesn't brown, 8 to 10 minutes. Combine chili powder, cumin and flour in cup. Add with garlic to beef; stir to coat meat. Add oregano.
  2. Combine broth and water in bowl. Add 1 1/2 cups broth mixture and pepper to meat. Simmer, partially covered, 1 1/2 hours, stirring. Add remaining broth mixture to meat; simmer, partially covered, 30 minutes or until meat is very tender.
  3. Add beans; heat through. Garnish with sour cream and lime.

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