Here is a little different way to fix chili that you might like to try for a change!
Ingredients:
Ingredients:
— 2 pounds beef, round or chuck, cut into ½" cubes, all white removed
— 1 small onion, chopped fine
— 1-2 cloves garlic, minced
— Salt and black pepper to taste
— Water
— 2-3 tablespoons blended chili powder, (Adams preferred)
— 1 tablespoon ground cumin
— 1 8-oz. can tomato sauce
— 2 tablespoons flour
— ½ cup water
— Rice, cheese & soft shell tacos
— 1 small onion, chopped fine
— 1-2 cloves garlic, minced
— Salt and black pepper to taste
— Water
— 2-3 tablespoons blended chili powder, (Adams preferred)
— 1 tablespoon ground cumin
— 1 8-oz. can tomato sauce
— 2 tablespoons flour
— ½ cup water
— Rice, cheese & soft shell tacos
Directions:
In a heavy skillet, sauté the meat in a small amount of oil or shortening until it is done. Transfer the meat to a stew pot and discard the juices.
While the meat is still hot, mix in the onion and garlic, salt and black pepper to taste. Cover and let set for 30 minutes.
Add enough water to cover the meat. Put in the spices and bring to a simmer. Cook until the meat is tender. You may have to add more water if the mix becomes too dry. Add the tomato sauce and simmer another 20 minutes.
If the chili is not spicy enough for your taste, add a small amount of cayenne.
Mix 2 tablespoons flour with one half cup of water. Raise the heat under the chili until you get a good boil. Stir in the flour/water mixture and continue stirring until mixture thickens. Reduce heat and simmer about 15 more minutes. Serve with rice & cheese on a soft shell taco. Adopted From http://www.texascooking.com
Mix 2 tablespoons flour with one half cup of water. Raise the heat under the chili until you get a good boil. Stir in the flour/water mixture and continue stirring until mixture thickens. Reduce heat and simmer about 15 more minutes. Serve with rice & cheese on a soft shell taco. Adopted From http://www.texascooking.com
