Chunky Chili(Must Be Prepared 1 Day In Advance) - cooking recipe

Ingredients

2 Tbsp. vegetable oil
3 lb. boneless chuck, cut into 1-inch cubes
2 cloves garlic, chopped
4 Tbsp. chili powder
2 tsp. ground cumin
3 Tbsp. flour
1 Tbsp. leaf oregano
2 (13 3/4 oz.) cans beef broth
1 tsp. salt
1/2 tsp. pepper
1 (15 1/2 oz.) can Trappey's jalapeno pinto beans, drained
4 c. cooked rice
1 c. sour cream
2 limes, cut in wedges (optional)

Preparation

Heat oil in a heavy
4-quart pan over medium heat.
Add beef, stirring frequently with
a
wooden
spoon
until
meat changes color but does not
burn.
Lower
heat
and
stir
in garlic. Combine chili powder, cumin and flour.
Sprinkle meat with chili mixture, stirring
until
meat
is
evenly
coated. Crumble oregano over meat.
Add broth and stir until liquid is well blended.
Add salt and pepper.
Bring to a boil, stirring occasionally.
Reduce heat and simmer 2 hours.
Cool thoroughly. Cover and
refrigerate
overnight.
Reheat
chili slowly. Add beans.
Place cooked
rice
in
individual
serving bowls. Spoon chili mixture over rice.
Add 1 tablespoon sour cream to each serving.
Garnish with
lime
wedges to squeeze over each portion. Serves 8 to 10.