Howard's South Texas Chili


Serves: 8
Total Calories: 326

Ingredients

2 pounds beef flank steaks, cut in 1-inch pieces
2 large onions, diced
6 cloves garlic, minced or sliced thin
1 cup tomato sauce
1 cup tomato juice
1 cup tomato paste
1 cup water
1 teaspoon salt
1/2 teaspoon coarse grind black pepper
1/2 teaspoon cayenne pepper
3/4 teaspoon cumin
3/4 teaspoon oregano
1/2 cup dark chili powder
4 to 5 tablespoons flour
olive oil

Directions:

Set a 14-inch Dutch Oven in the firepan with 12-16 briquets underneath. Add 3-4 Tbsp. olive oil and saute the garlic for about 3-4 minutes. Put the meat in and fry with the salt, pepper and onions for about ten minutes before you add the tomato juice, sauce, paste, and water. Allow to simmer for 10-15 minutes. Mix the dry spices with the flour and stir into the meat. Cook for another 1 1/2 - 2 hours. Decrease cooking time a little if you use ground meat instead of flank steak. The flour will thicken the chili as it cooks. Add a little water if you like it thinner.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 8
Total Calories: 326
Calories from Fat: 0

This Howard's South Texas Chili recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.




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