***BURGE*** 3 pounds boneless chuck -- cubed 2 tablespoons vegetable oil 3 garlic cloves -- chopped 2 teaspoons cumin 3 tablespoons flour 1 tablespoon oregano 2 cans beef broth 1 teaspoon salt 1/4 teaspoon pepper 4 tablespoons chili powder -- or to taste Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown! Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated. Crumble oregano over meat. Add 1 1/2 cans broth and stir ti l liquid is well blended. Add salt & pepper, bring to a boil, stirring occasio nally. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, st irring occasionally. Add remaining broth, cook 30 minutes more. Cool thorough ly. Cover & refrigerate overnight. Reheat chili very gently. Source: Chili-L overs' Cookbook Shared from the Meal Master files of Bill Webster received 6/18/98.
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