Willie'S Chili - cooking recipe

Ingredients

3 Tbsp. flour
2 1/2 tsp. minced onion
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper
1 tsp. salt
1/2 tsp. minced garlic
1/2 tsp. sugar
1 lb. ground beef
1/2 c. water
1 qt. tomato juice
2 cans kidney or red beans

Preparation

Select a 3 to 4 pound chuck or rump pot roast. Trim off excess fat; heat in large skillet or Dutch oven.
When you have about 2 tablespoons melted fat, remove trimmings.
For rich brown, roll pot roast in flour; brown slowly on all sides in hot fat.
Season with salt and pepper.
Add 1/2 cup water.
Cover tightly and cook slowly 2 1/2 to 3 hours or until tender.
Add more water if needed to prevent sticking.
Add small whole onions, potatoes and carrots the last 45 minutes of cooking.
Thicken liquid for pot-roast gravy, if desired.
Makes 6 to 8 servings. Enjoy!