‘Real Texas Chili’



3 lbs beef chuck

2 Tbs oil

2-3 cloves garlic

4-6 Tbs chili power

2 tsp cumin

2 tsp ground onion

3 Tbs flour

2 cans beef broth

1 tsp salt

¼ tsp pepper

8 oz sour cream



1 Wooden Spoon


·        Cut meat into bite size cubes. (1/2 – ¾ inch cubes is what we like.)

·        Brown meat in large pot to which you have added the oil.

·        Combine all spices into a small bowl.

·        Add them to the meat and cook for 2 or 3 minutes

·        Add beef broth and simmer until meat is tender (an hour or so – maybe more – not all day.)  Resulting consistency should be like heavy gravy with chunks of meat - Yum!

·        The above mixture should be stirred with a wooden spoon (I always do and I don't mess with success - neither should you.)

·        Cook your rice according to instructions on box.

·        Cut limes into slices


Serve chili in bowls over rice – should be more rice than chili.  Add a dollop of sour cream on top and squeeze a lime wedge over the contents.


Eat.  Enjoy.


This will easily feed 4 - maybe with leftovers if you're lucky.



Tandy & John Graham


PS.  This dish is something that we really like to fix a day or so before we serve it and let it season a little.  The only problem is that you have to make sure that you don’t eat too much of it before the appointed time.