By Kelly Bogard
Source: https://tabletop.texasfarmbureau.org/
Chili is great for chilly weather. And with the North winds beginning to blow, it looks like I’ll be making a lot of it soon!
There are a few different kinds of chili, though. There’s white chili with chicken and cream. There’s chili with beans. Chili without beans. And that’s what I’m making this week!
Are you Team Beans or Team No Beans when it comes to chili?
Prep Time: 5 minutes
Cook Time: 30 minutes
Passive Time: 5 minutes
Servings: 6
INGREDIENTS
- 3 lb. coarse ground beef
- 4 cloves garlic minced
- 4 c. beef broth
- 1/4 c. flour
- 3 tbsp. chili powder
- 2 tbsp. onion flakes
- 1 tbsp. cumin
- 2 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. pepper
INSTRUCTIONS
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Brown the beef with the garlic, salt and pepper in a large pot.
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Mix remaining seasoning and flour in a small bowl.
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Drain off any excess fat from meat.
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Return the meat to the same pot.
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Mix in the flavored flour mixture to the meat.
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Coat well.
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Stir in the beef broth.
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Simmer over medium heat for about 20 minutes to thicken.