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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Rusty
Servings: 6 cups of chili
3 pounds chuck roast or ground beef, cubed or formed into small meatballs
2 tablespoons oil
2 cloves of garlic, minced
6 tablespoons chili powder
5 tablespoons flour
1 tablespoon dried oregano
1 teaspoon ground cumin
3 cups tomato juice or V8
3 beef bouillon cubes
salt and black pepper to taste
Garnish with lime wedges and sour cream
Cut chuck roast into bite-size pieces or form ground beef into small meatballs (1 inch - 25mm in size). Fry beef in cooking oil until outside is browned. Add minced garlic and cook for two minutes. Combine chili powder, flour, oregano and cumin in bowl and mix well. Sprinkle mixture over cooking beef and stir until beef is well coated with spice mixture. Cook for 1 minute. Add tomato juice and bouillon cubes. Stir for about 15 seconds. Simmer for 45 minutes, stirring occasionally. Remove from heat and add salt and black pepper to taste.