Copyright Thomas Saaristo  All Rights Reserved
Texas chili
Real Texas chili contains no onions, tomatoes or beans, just meat and spices

My Texas chili requires overnight refrigeration which allows the flavors to meld

Don't be fooled by the list of ingredients, this Texas chili brings the spice, adjust to
your tastes

2 tablespoons canola oil
3 pounds boneless beef chuck roast, cut into 1 inch cubes
3 cloves garlic, minced
1/4 cup chili powder
2 teaspoons ground cumin
3 tablespoons flour
1 tablespoon dried oregano
28 ounces beef stock, divided
1 teaspoon House salt, then to taste
Black peppercorns in a pepper mill

Sour cream, for serving
Lime wedges, for serving

Add the oil to a large skillet and heat until shimmering. Add the meat without
crowding and brown on all sides.  Reduce heat to medium and stir in the garlic.

Combine the chili powder, cumin and flour in a small bowl then sprinkle over the
meat and stir until evenly coated. Crumble in the oregano and add half of the stock

Add the salt and freshly ground black pepper, stir together well, bring to a boil, reduce
heat to low and let simmer, partially covered for about 90 minutes. Pour in
remaining stock and simmer 30 minutes more, or until the meat begins to fall apart

Cool to room temperature, cover and refrigerate overnight

Before service, heat over low heat until hot, stirring occasionally

Ladle Texas chili into serving bowls, dollop with sour cream and garnish with a few
wedges of lime so diners can squirt the fresh juice into the chili