*  Exported from  MasterCook  *
 
                               Company Chili
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Mexican
                 Casseroles                       Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Beef chuck or round steak
    2      tablespoons   Cooking oil
    2                    Garlic coves -- minced
    4      tablespoons   Chili powder
    2      teaspoons     Ground cumin
    3      tablespoons   All purpose flour
    1      tablespoon    Oregano
    3      cups          Beef broth
      1/3  teaspoon      Salt
    1      dash          Ground pepper -- to taste
   15      ounces        Can pinto or chili beans
    1      package       Sour cream -- as needed
    2                    Lime -- as needed
 
 ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces.
 In a skillet heat oil to hot. Add beef.  Stir until color changes but does not
brown. Lower heat, 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 2 cups
beef broth and stir until liquid is well blended. Add salt and pepper. Bring to
a boil, stirring occasionally.
 Reduce heat; simmer partially covered over low heat for 1-1/2 hours. Add
remaining broth and simmer 30 minutes longer. Meat should be almost falling
apart.
 Cool well, refrigerate over night to “ripen” flavor. (This is most important.)
Reheat on top of double-boiler.  Heat beans, drain, stir into chili. Serve on
individual plates, adding a good dollop of sour cream. Squeeze lime juice over
each portion . Cut the other lime into wedges and place a wedge onto each
plate.
 Serve with hot corn bread and various fresh fruits.
 
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