Chili, per request (Darrin, Southwest message board)
Here goes, Darrin, with one simple caveat: this is a "No-Bean" chili, best made the day before you want to eat it.
3# boneless beef chuck, cut into small pieces
2 TBLS oil
3+ cl. garlic
4-6 TBLS hot chili powder OR use your own blend
1 TBLS toasted & ground cumin seeds
3 TBLS flour
1 TBLS Mexican oregano
+/- 3 C. beef broth
1 lime, cut in wedges
1 C. sour cream
Heat oil in large kettle or stewpot. Add beef, stirring frequently until meat changes color, not necessary to brown it. Lower heat, stir in garlic to wilt. Combine chili powder, cumin, oregano & flour. Sprinkle over meat, stirring. Add 1/2 broth + S&P. Bring to boil, lower heat, simmer and stir occasionally for 1 1/2 hr. Add remaining broth as necessary. Cool and refrigerate overnight. Reheat before serving. Serve w/ sour cream and lime wedges
Very similar to mine but instead of Gebhardt's chili powder blend, I recommend going to www.penderys.com and ordering their pure ground chili. I love the deep dark Bull Canyon and their Ancho or almost any of their other ground chilis. They are not adulterated with other seasonings and permit you to add the amount of cumin (always buy the whole seed and toast and grind yourself) and other seasonings to suit your own palate. I also add a bit of dried masa as a thickener.
Come on cold weather. I have had enough of the 90+ weather and am ready for some cold weather food.
I would like to suggest that between adding the dry seasonings and the broth you do some cooking and stirring until the spices darken and become fragrant. I'm always distressed by chili recipes that add the dry and wet together, or even the wet before the dry. Dry herbs and spices develop their flavor best in hot fat; dumping them into liquid, or the liquid into them too soon, just wastes their potential.